Golden Spicy Scallops

Name: Golden Spicy Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese New Year
Ingredients: 12 Frozen Scallops; 130 g Rice Cake; 30 g Shimeji Mushrooms; 40 g Baby Corn; Coriander; 1/4 cup Cooking oil; 1 pinch Salt; 2 Eggs; 3 cloves Garlic; 1/3 cup Tomato Sauce; 1 Tbsp Chilli Paste; 1 Tbsp Miso Paste; 250 ml Water; 2 Tbsp Sugar; 1/2 Tbsp Cooking oil

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Level

moderate

Cooking

15 min

Preparation

15 min

Ingredients

Servings

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	¹⁄₄ cup
Salt	1 pinch
Spicy Sauce
Eggs beaten	2
Garlic sliced	3 cloves
Tomato Sauce	¹⁄₃ cup
Chilli Paste	1 tbsp
Miso Paste	1 tbsp
Water	250 ml
Sugar	2 tbsp
Cooking oil	¹⁄₂ 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.