
Golden Spicy Scallops
Level
moderate
Cooking
15 min
Preparation
15 min
Ingredients
Servings
Fukuyama Frozen Hokkaido Scallops (seasoned with corn flour and salt) | 12 |
Rice cake slices | 130 g |
Shimeji mushrooms | 30 g |
Baby corn (cut into chunks) | 40 g |
Salt | 1 pinch |
Cooking oil for rice cakes | 3 tbsp |
Cooking oil for mushrooms | 1⁄2 tbsp |
Cooking oil for baby corn | 1⁄2 tbsp |
Coriander for garnish | |
Spicy Sauce | |
Garlic (sliced) | 3 cloves |
Tomato sauce | 1⁄3 cup |
Chilli paste | 1 tbsp |
Miso paste | 1 tbsp |
Water | 250 ml |
Sugar | 2 tbsp |
Eggs (beaten) | 2 |
Cooking oil | 1⁄2 tbsp |
How to cook
Step 1
- Pan-fry rice cake slices in oil till crisp on the sides over high heat. Set aside.
Step 2
- Season scallops with corn flour and salt.
Step 3
- Pour away excess oil from pan and fry scallops on each side for 3 mins till golden brown. Set aside scallops and the juice from frying scallops for use later.
Step 4
- Add oil and fry Shimeji mushrooms till brown. Set aside.
Step 5
- Add oil and fry baby corn. Add a pinch of salt and fry till slightly charred. Set aside.
Step 6
- Prepare Spicy Sauce by heating oil and sautéing sliced garlic. Add chilli paste, juice from frying scallops, water, miso paste, sugar and tomato sauce. Bring sauce to a boil.
Step 7
- Add fried rice cakes and cook till rice cakes are soft.
Step 8
- Slowly add beaten eggs into the sauce mixture till thickened.
Step 9
- Place rice cakes and vegetables in a deep dish. Ladle in a portion of spicy sauce, then arrange scallops on top and ladle in the remainder of the sauce over scallops.
Step 10
- Garnish with coriander leaves.
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