Speciality Chef Yang Zhang, Wokcano at the One to One Hotel
Ingredients
200g frozen scallops
1g sugar
50g green capsicum
50g red capsicum
30ml corn oil
2g salt and pepper
50g celery sticks
2ml sesame oil
20g yellow zucchini
20g green zucchini
5ml soya sauce
5ml oyster sauce
20g broccoli
5ml hoisin sauce
50g carrots
Method
- Marinate scallops with soya sauce, oyster sauce, salt and pepper
- Set aside for 15 minutes in the freezer
- Wash and cut the capsicums, carrots, broccoli, bean sprouts, and zucchini
- Grill and sear the scallops until golden
- In the wok, add the corn oil and fry all vegetables
- Add the hoisin, oyster and soya sauces, along with the sugar
- Add sesame oil and salt and pepper to taste
- Serve hot
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