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Scallops and prawns go well together and when paired with green vegetables, make an attractive dish to serve your guests.


Ingredients :

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A bunch of baby xiao bai cai (or any baby greens)
– wash, boil in hot water for 3 mins and arrange nicely around a serving plate

12 large scallops
12 large prawns
½ tablespoon minced garlic
½ teaspoon minced ginger
1 tablespoon light soya sauce
1 tablespoon Chinese wine
dash of pepper
300ml chicken stock
1 teaspoon cornflour dissolved in 20ml water
2 tablespoon cooking oil


1)      Heat oil. Fry minced garlic & ginger until fragrant.

2)      Toss in scallops and prawns and stir-fry for a few mins until prawns turn pink.

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3)      Add light soya sauce, chinese wine and pepper and continue to stir-fry for 1 min.

4)      Add chicken stock and bring to a boil.

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5)      Thicken with cornflour mixture. Adjust taste with some salt if necessary.

6)      Transfer seafood mixture to the prepared serving dish decorated with greens.

7)      Serve immediately.

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