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Spiced Sweet and Sour Sauce Braised Scallops and Bean Curd

How to make
120g               Scallop
8 small pieces   Egg bean curd
6 small pieces   Eggplant
6 small pieces   Green bell pepper
120g               Spiced sweet and sour sauce
¼ teaspoon      Salt
¼ teaspoon      Shaved garlic

Poach the scallop until cooked. After the egg bean curd is coated with potato starch, deep-fry with the eggplant together. Stir-fry the shaved garlic and green bell peppers for a while. Put a little bit of water and salt into the wok and sauté all ingredients together for some time. Mix in spiced sweet and sour sauce into the wok and continue to sauté for longer until the sauce becomes a little bit sticky.
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