• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, E
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 scallops , washed and pat dry

  2. 3 medium-sized shrimp , shelled, deveined (keep the heads and shells to make broth )

  3. 6 stalks Kai Lan (outer "skin" lightly scraped off, stems cut on the bias)

  4. 1 stalk scallions , cut into 2 inch length

  5. 1 slice ginger

  6. 1 clove garlic, smashed

  7. salt

  8. pepper

  9. 1/2 tsp cornflour

  10. water

  11. 1 tbsp oyster sauce

  12. 1 tbsp rice wine

  13. cornflour solution (1/2 tsp corn flour dissolved in water )

Instructions Jump to Ingredients ↑

  1. To make shrimp broth, add shrimp heads and shells to 1 cup water. Add 1 stalk scallions, 1 slice ginger, 1/4 tsp salt. Allow to boil for 10 minutes then switch to lower heat to simmer while you cook the rest of the ingredients.

  2. Season scallops with salt and white pepper. Heat up 2 tbsp oil in wok. Sear each side for 3-5 minutes until golden brown. Set aside.

  3. Season shrimp with salt, white pepper and corn flour. Add shrimp to wok. Add oil if necessary. Use spatula to remove the brown bits left by the scallops. Stir fry shrimp and let the shrimp pick up the brown bits. When cooked, set shrimp aside (same plate as scallops) and leave garlic in wok.

  4. Add Kai Lan stems to wok and stir fry for a minute or so, then add the leaves. Stir fry for another minute or so until leaves wilt, then add shrimp stock, oyster sauce, and rice wine. Mix well.

  5. Create some space in the center of wok. Slowly add corn flour solution to thicken gravy to desired thickness. Stir gravy well to see the consistency.

  6. To serve, plate kailan, then arrange scallops and shrimp. Best eaten with plain white rice.


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