Ingredients
10 pieces French Scallops
6 Prawns (deshelled and deveined, tail on)
100g Lotus Root (thinly sliced)
10 Sweet Beans
20g Carrot (sliced)
5g Wood Ear Mushrooms (soaked)
2 slices Ginger
1 tsp Minced Garlic
Cashew Nuts (optional & toasted)
1 tbsp Cooking Oil
SEASONING
1 tsp Oyster Sauce
1 tsp Soy Sauce
½ tsp Chicken Bouillon
½ tsp Sugar
⅛ tsp Pepper
½ tsp Potato Starch
1 tbsp Water
1 tbsp Hua Tiao Wine
Method
- In a bowl, combine all the seasoning ingredients except the Hua Tiao wine. Set aside.
- Heat 1 tbsp cooking oil in a wok. Sauté the ginger and garlic until fragrant.
- Add the lotus root, carrot, and wood ear mushrooms. Stir-fry for 2-3 minutes.
- Add the prawns and scallops, cook for 1-2 minutes before adding the sweet beans.
- Pour in the seasoning mixture and stir continuously for 1-2 minutes. Adjust seasoning to taste.
- Drizzle the Hua Tiao wine around the edge of the wok, add cashew nuts and give it a quick toss.
- Serve hot with steamed rice!
Recipe by Jessica Lie
