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DRIED SCALLOPS & SHRIMP CARROT CAKE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.15 g

Sodium (mg)

534.59 mg

Vitamin A (IU)

21287.98 IU

Saturated Fat (g)

1.88 g

Energy (kcal)

162.72 kcal

Fat (g)

6.03 g

Trans Fat (g)

0.02 g

Salt (g)

1.33 g

Calcium (mg)

91.78 mg

Monounsaturated Fat (g)

2.15 g

Cholesterol (mg)

222.77 mg

Iron (mg)

1.64 mg

Vitamin C (mg)

15 mg

Fibre (g)

4.14 g

Sugars (g)

7.56 g

Protein (g)

11.7 g

Potassium (mg)

572.53 mg

Total

64.59 g

2138.35 mg

85151.93 IU

7.54 g

650.89 kcal

24.11 g

0.07 g

5.34 g

367.14 mg

8.59 g

891.09 mg

6.56 mg

60 mg

16.55 g

30.23 g

46.8 g

2290.12 mg

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