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Golden Spicy Scallops

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Level

moderate

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Cooking

15 min

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Preparation

15 min

Ingredients

Servings

4
Frozen Scallops
seasoned with corn flour and salt
12
Rice Cake
slices
130 g
Shimeji Mushrooms
30 g
Baby Corn
cut into chunks
40 g
Coriander
for garnish
Cooking oil
14 cup
Salt
1 pinch
Spicy Sauce
Eggs
beaten
2
Garlic
sliced
3 cloves
Tomato Sauce
13 cup
Chilli Paste
1 tbsp
Miso Paste
1 tbsp
Water
250 ml
Sugar
2 tbsp
Cooking oil
12 tbsp

How to cook

Prepare the rice cakes

  • Over high heat, pan-fry rice cake slices in 3 tablespoon of oil till crisp on the sides then set aside.

Prepare the scallops

  • Season scallops with corn flour and salt.
  • Pour away the excess oil from the pan and fry the scallops on each side for 3 minutes till golden brown.
  • Set aside the cooked scallops and keep the juice from frying the scallops for later use.

Prepare the mushrooms

  • Add 1⁄2 tablespoon of oil and fry the Shimeji mushrooms till brown then set aside.

Prepare the baby corn

  • Add 1⁄2 tablespoon of oil and fry the baby corn.
  • Add a pinch of salt and fry till slightly charred then set aside.

Start cooking

  • Prepare the spicy sauce by heating oil and sautéing the sliced garlic.
  • Add the juice from frying the scallops, chilli paste, water, miso paste, sugar and tomato sauce then bring the sauce to a boil.
  • Add the fried rice cakes and cook till the rice cakes are soft.
  • Slowly add the beaten eggs into the sauce mixture until it thickens.
  • Place the rice cakes and vegetables in a deep dish and ladle in a portion of the spicy sauce.
  • Arrange the cooked scallops on top and ladle in the remainder of the sauce over the scallops.
  • Optional: Garnish with coriander leaves.
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