DRIED SCALLOPS & SHRIMP CARROT CAKE

Name: DRIED SCALLOPS & SHRIMP CARROT CAKE
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
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

The carrot cake is another local delight that will never cease to impress! Make it at home with the taste of scallop and shrimps.

20 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
4 People

Serves

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

In a wok/ frying pan, melt planta with garlic and allow to saute for about 1.
min under medium heat, add dried scallops, eggs and pickled turnip to saute
for an additional 1 minute.
Add carrot cake to the mixture and season to taste with haochi, dark soy,
sweet sauce and sambal chili.
Allow to cook for another 2minute or until carrot cake is well mixed and hot.
Garnish with spring onions.

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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