Wok-Fried Prawns with Dried Scallops and Broccoli瑤柱西蘭花炒蝦仁
This classic Cantonese dish features succulent prawns wok-fried with crisp broccoli florets and aromatic shredded dried scallops. The flavors are light and savory, making it a perfect healthy yet flavorful meal.
01Ingredients
- 500g fresh prawns, peeled and deveined
- 1 head broccoli, cut into florets
- 2 dried scallops, rehydrated and shredded (reserve soaking water)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp sugar
- 0.5 tsp salt
- 0.25 tsp white pepper
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 100ml chicken broth
Nutrition (per serving)198kcal
- Protein28.5g
- Carbs8.2g
- Fat5.8g
Fiber 1.6 gSodium 542 mg
02Steps
- Marinate peeled and deveined prawns with Shaoxing wine, salt, white pepper, and cornstarch. Set aside for 15 minutes.
- Rehydrate dried scallops in hot water for 30 minutes until soft. Shred them and reserve the soaking water.
- Bring a pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain and set aside.
- Heat vegetable oil in a wok over high heat. Add prawns and stir-fry until they turn pink and opaque, about 1-2 minutes. Remove prawns from the wok and set aside.
- Add remaining vegetable oil to the wok. Sauté minced garlic and minced ginger until fragrant, about 30 seconds.
- Add blanched broccoli and shredded dried scallops to the wok. Stir-fry for 1 minute.
- In a small bowl, combine oyster sauce, sugar, and chicken broth (or reserved dried scallop soaking water). Add cornstarch to thicken.
- Return prawns to the wok. Pour in the sauce mixture. Stir-fry quickly until the sauce thickens and coats all ingredients. Serve immediately.
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