SERVES 4
INGREDIENTS
2 tablespoons soy sauce
1 teaspoon sesame oil
4 x 120g scallops (females)
4 x 220g scallops (males)
2 tablespoons fish sauce
½ cup water
Olive oil spray
2cm piece of ginger, peeled and thinly shredded
1 clove garlic, thinly shredded
400g snow peas, trimmed and thinly shredded
2 shallots, thinly shredded diagonally
1 red pepper, seeded and thinly sliced
METHOD
- Remove scallops from shell.
- Mix half the soy sauce, sesame oil and scallops in a bowl. Toss.
- In a second bowl combine fish sauce, water and the remaining soy sauce. Set aside.
- Heat a wok on high, spray with olive oil and stir fry half the scallops until cooked. Remove and repeat with remaining scallops.
- Wipe wok clean and add ginger, garlic, snow peas, shallots and pepper. Stir fry for 2 minutes. Add reserved fish sauce mixture and bring to boil.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 700.3kJ |
| Protein | 15.2g |
| Fat | 5.1g |
| Glycaemic carbohydrate | 11.5g |
| of which is sugar | 6.5g |
| Fibre | 4.1g |