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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)

16.148 g

Sodium (mg)

534.589 mg

Vitamin A (IU)

21287.983 IU

Saturated Fat (g)

1.885 g

Energy (kcal)

162.722 kcal

Fat (g)

6.027 g

Trans Fat (g)

0.017 g

Salt (g)

1.335 g

Calcium (mg)

91.785 mg

Monounsaturated Fat (g)

2.148 g

Cholesterol (mg)

222.773 mg

Iron (mg)

1.639 mg

Vitamin C (mg)

15.001 mg

Fibre (g)

4.136 g

Sugars (g)

7.557 g

Protein (g)

11.701 g

Potassium (mg)

572.529 mg

Total

64.59 g

2138.354 mg

85151.931 IU

7.539 g

650.887 kcal

24.109 g

0.07 g

5.34 g

367.14 mg

8.591 g

891.09 mg

6.555 mg

60.004 mg

16.546 g

30.227 g

46.804 g

2290.118 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.