Saute Scallop with XO Sauce
Main Course
Difficulty
40
Ingredients
| 280 g | Frozen scallop |
| 210 g | Broccoli |
| 1/2 can | Straw mushroom |
| a few slices | Carrot |
| 1 clove | Garlic (sliced) |
| 2 slices | Ginger (sliced) |
調味料
| 1/4 tsp | Sugar |
| 1 tsp | Cornstarch |
| 1 Tbsp | Egg white |
| a little | Sesame oil and pepper |
Sauces
| 4 Tbsp | Water |
| 1/2 tsp | Sugar |
| 1/2 tsp | Cornstarch |
| 1 tsp | Light soya sauce |
| 1/2 Tbsp | XO sauce |
Methods
- Thaw scallops, rinse and pat dry. Mix in seasonings and marinate for 20 minutes.
- Trim broccoli and cut into small florets. Rinse straw mushroom.
- Bring half wok of water to the boil, season with salt, sugar and oil. Parboil vegetables and drain.
- Heat 3-4 Tbsp oil in wok, fry scallops until just cooked. Add vegetables and sauce. Cook until thickened. Dish.
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