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Spicy Stir-Fried Kung Pao Scallop
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Room for Balance Improvement (0 - 44)
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This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?
Protein
12.5g / 28%
Carbohydrates
19.2g / 44%
Fats
5.5g / 27%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
  • The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
  • The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
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Spicy Stir-Fried Kung Pao Scallop

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Spicy Stir-Fried Kung Pao Scallop
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Asian - style Family Main course

Spicy Stir-Fried Kung Pao Scallop

(0)
22Min
Intermediate
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The perfect dressing to these treasures of the sea.

Ingredients

6 servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsp
Corn Oil
3  Stalks
Celery
2 
Yellow Onion
2 
Red chili
1  in
Young Ginger
2  tsp
MAGGI® CukupRasa™
1  tsp
Oil
500  g
Scallop
30  g
Dried Chilli
2 
Red Onion
1  in
Young Ginger
5  cloves
Garlic
2  tsp
White Peppercorns
2  tbsp
MAGGI® Chilli Sauce TEST LABEL
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
173.08 kcal
Protein
12.53 g
Carbohydrates
19.23 g
Fats
5.49 g
Information per serving

Instruction

22 Minutes

  • 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.
Spicy Stir-Fried Kung Pao Scallop

Step1 of 8

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

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.

Spicy Stir-Fried Kung Pao Scallop

Step2 of 8

: Corn Oil, Yellow Onion, Celery, 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.

Spicy Stir-Fried Kung Pao Scallop

Step3 of 8

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

Spicy Stir-Fried Kung Pao Scallop

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.

Spicy Stir-Fried Kung Pao Scallop

Step5 of 8

: Dried Chilli

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

Spicy Stir-Fried Kung Pao Scallop

Step6 of 8

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

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™.

Spicy Stir-Fried Kung Pao Scallop

Step7 of 8

: Spring Onion, Scallop

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.

Spicy Stir-Fried Kung Pao Scallop

Step8 of 8

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

Recipe PDF

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  • Asian - style
  • Authencity
  • Celebration
  • Chinese - style
  • Dinner
  • Egg-Free
  • Family
  • Family Meals
  • Local
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  • Main course
  • Nuts / Peanuts-Free
  • Other
  • Pork-Free
  • Seafood
  • Stir-fried
  • Treenut-Free
  • Under 300 kcal
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