Ingredients
- 1 tbsps groundnut oil
- 1 tsp fresh ginger finely chopped or grated
- 2 spring onions trimmed and finely chopped
- 225 g plump scallops with corals
SAUCE
- 2 tsps rice wine
- 2 tsps light soy sauce
- 2 tsps chilli bean paste
- 2 tsps tomato puree
- 1 tsp sugar
- 1 tsp sesame oil
Servings:
Instructions
- Heat a wok or a large frying pan until it is hot then add the oil and let it get hot. Add the ginger and spring onions and stir fry quickly.
- Add the scallops and stir fry for 30 seconds then add all the sauce ingredients except the sesame oil. Continue to stir fry for 4 minutes until the scallops are firm and well coated with the sauce.
- Add the sesame oil and stir fry for a further minute. Serve at once with some plain rice.
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