Asian - style Family Appetizer

Spicy Stir-Fried Kung Pao Scallop

Name: Spicy Stir-Fried Kung Pao Scallop
Prep time: PM2.00T
Cook time: PM18.00T
Total time: PM22.00T
Cuisine: Chinese - style, Asian - style, Local
Ingredients: 2 Tablespoons Corn Oil; 3 Stalks Celery; 2 Units Yellow Onion; 2 Units Red chili; 1 Inch Young Ginger; 2 Teaspoons MAGGI® CukupRasa™; 1 Teaspoon Oil; 500 Grams Scallop; 30 Grams Dried Chilli; 2 Units Red Onion; 1 Inch Young Ginger; 5 Cloves Garlic; 2 Teaspoons White Peppercorns; 2 Tablespoons MAGGI® Chilli Sauce; 2 Tablespoons MAGGI® Oyster Sauce; 2 Tablespoons Dark Soy Sauce; 100 Mililliters Water; 1 Tablespoon Sugar; 3 Stalks Spring Onion

22Min

Intermediate

The perfect dressing to these treasures of the sea.

Ingredients

6 servings

2 tbsp

Corn Oil

3 Stalks

Celery

Yellow Onion

Red chili

1 in

Young Ginger

2 tsp

MAGGI® CukupRasa™

1 tsp

Oil

500 g

Scallop

30 g

Dried Chilli

Red Onion

1 in

Young Ginger

5 cloves

Garlic

2 tsp

White Peppercorns

2 tbsp

MAGGI® Chilli Sauce

2 tbsp

MAGGI® Oyster Sauce

2 tbsp

Dark Soy Sauce

100 ml

Water

1 tbsp

Sugar

3 Stalks

Spring Onion

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Nutrition Value

Energy

169.78 kcal

Carbohydrates

18.53 g

Protein

12.28 g

Fats

5.48 g

Information per serving

Step1

2 Min

In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.

Step2

3 Min

When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.

Step3

1 Min

Next, carefully dish it out onto the middle of a serving dish.

Step4

2 Min

In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.

Step5

3 Min

Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.

Step6

3 Min

Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.

Step7

7 Min

Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.

Step8

1 Min

Finally, spoon scallops around the fried vegetables and serve this mouth-watering dish with a bowl of hot steaming rice.

Step1 of 8

: Celery, Yellow Onion, Red chili, Young Ginger, MAGGI® CukupRasa™

In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.

Step2 of 8

: Corn Oil, Celery, Yellow Onion, Red chili, Young Ginger, MAGGI® CukupRasa™

When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.

Step3 of 8

Next, carefully dish it out onto the middle of a serving dish.

Step4 of 8

: Oil, Scallop

In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.

Step5 of 8

: Dried Chilli

Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.

Step6 of 8

: MAGGI® CukupRasa™, Red Onion, Garlic, White Peppercorns, MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, Dark Soy Sauce, Water, Sugar

Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.

Step7 of 8

: Scallop, Spring Onion

Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.