)
DRIED SCALLOPS & SHRIMP CARROT CAKE
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
19.82 g
Sodium (mg)
536.01 mg
Vitamin A (IU)
21287.98 IU
Saturated Fat (g)
1.89 g
Vitamin D (mcg)
1.16 mcg
Energy (kcal)
177.5 kcal
Fat (g)
6.03 g
Trans Fat (g)
0.02 g
Vitamin B12 (mcg)
0.52 mcg
Vitamin B6 (mg)
0.34 mg
Salt (g)
1.34 g
Folate (mcg)
59.15 mcg
Calcium (mg)
91.78 mg
Zinc (mcg)
1.18 mcg
Monounsaturated Fat (g)
2.16 g
Cholesterol (mg)
222.77 mg
Iron (mg)
1.64 mg
Selenium (mcg)
18.64 mcg
Vitamin C (mg)
15 mg
Fibre (g)
4.14 g
Sugars (g)
9.92 g
Protein (g)
11.7 g
Copper (mg)
0.13 mg
Potassium (mg)
572.53 mg
Total
79.29 g
2144.05 mg
85151.93 IU
7.57 g
4.64 mcg
709.99 kcal
24.14 g
0.09 g
2.06 mcg
1.37 mg
5.36 g
236.58 mcg
367.14 mg
4.71 mcg
8.62 g
891.09 mg
6.56 mg
74.56 mcg
60 mg
16.55 g
39.66 g
46.8 g
0.54 mg
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.
