Authentic Asian Sauces
Sauteed Asparagus, Prawn and Scallop with XO Sauce
What You Will Need
Ingredients
- Prawn 6 pcs
- Scallop 6 pcs
- Asparagus 6 pcs (Peeled and Sectioned)
- Straw Mushroom 8 pcs (Halved)
- Ginger 2 slices
Marinade
- LKK Premium Chicken Bouillon Powder 1 Tsp.
Seasoning
- LKK XO Sauce 1½ Tbsp.
- LKK Savoury Seafood Soy Sauce 2 Tsp.
- Sugar ½ Tsp.
- Corn Starch 1 Tsp.
- Water 1 Tsp.
Made with
Lee Kum Kee products
How to make it
-
Marinate the prawn and scallop.
-
Bring the water to boil, blanch asparagus for 2 minutes, drain and set aside.
-
Bring the water to boil, blanch straw mushroom and ginger, drain and set aside.
-
Pan fry the prawn and scallop until golden yellow and set aside.
-
Heat the oil over medium heat, pan fry asparagus and straw mushrooms until medium cooked, then add prawn, scallop and seasoning, sauté well.
You May Also Like
Air Fryer XO Fish Balls in Honey
- Difficulty
25 mins
12
Asparagus Salad with Sesame Oil
- Difficulty
10 mins
55
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50