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DRIED SCALLOPS & SHRIMP CARROT CAKE
The carrot cake is another local delight that will never cease to impress! Make it at home with the taste of scallop and shrimps.
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20 mins
Cooking Time
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Medium
Difficulty
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15 mins
Prep Time
-
4 People
Serves
Ingredients
- 3 tbsp Planta
- 500 g ready to eat carrot cake, cut into large dice
- 2 tbsp chopped garlic
- 3 tbsp shredded dried scallops (presoaked)
- 5 tbsp pickled turnip (cai poh)
- 4, whole egg beaten
- 1 tbsp haochi
- 1 tbsp dark soy sauce
- 1 tbsp sweet sauce
- 1 tbsp sambal chilli
- 5 tbsp chopped spring onions
- extra fried shredded scallops for garnish
Cooking Methods
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In a wok/ frying pan, melt planta with garlic and allow to saute for about 1.
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min under medium heat, add dried scallops, eggs and pickled turnip to saute
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for an additional 1 minute.
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Add carrot cake to the mixture and season to taste with haochi, dark soy,
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sweet sauce and sambal chili.
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Allow to cook for another 2minute or until carrot cake is well mixed and hot.
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Garnish with spring onions.
Nutritional values
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 177.5 kcal |
| Protein (g) | 11.7 g |
| Sugar (g) | 9.92 g |
| Fat (g) | 6.03 g |
| Fibre (g) | 4.14 g |
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