Golden Spicy Scallops

Serving 4 pax
Preparation Time 15 mins
Skill Easy

12 pcs Fukuyama Frozen Hokkaido Scallops (seasoned with corn flour and salt)
130g Rice cake slices
30g Shimeji mushrooms
40g Baby corn (cut into chunks)
A pinch Salt
3 tbsps Cooking oil (for rice cakes)
½ tbsp Cooking oil (for mushrooms)
½ tbsp Cooking oil (for baby corn)
Coriander (for garnish)*

Spicy Sauce
3 cloves Garlic (sliced)
5 tbsps Tomato sauce
1 tbsp Chilli paste
1 tbsp Miso paste
250ml Water
2 tbsps Sugar
2 Eggs (beaten)
½ tbsp Cooking oil

*Available at your nearest FairPrice store.

  1. Pan-fry rice cake slices in oil till crisp on the sides over high heat. Set aside.
  2. Season scallops with corn flour and salt.
  3. Pour away excess oil from pan and fry scallops on each side for 3 mins till golden brown. Set aside scallops. Set aside juice from frying scallops separately for use later.
  4. Add oil and fry Shimeji mushrooms till brown. Set aside.
  5. Add oil and fry baby corn. Add a pinch of salt and fry till slightly charred. Set aside.
  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.
  7. Add fried rice cakes and cook till rice cakes are soft.
  8. Slowly add beaten eggs into the sauce mixture till thickened.
  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.
  10. Garnish with coriander leaves.
Browse Recipes