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Sauteed Asparagus, Prawn and Scallop with XO Sauce

Sauteed Asparagus, Prawn and Scallop with XO Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    25 mins

Dinner Chinese Food Seafood Vegetable Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • Prawn 6 pcs
  • Scallop 6 pcs
  • Asparagus 6 pcs (Peeled and Sectioned)
  • Straw Mushroom 8 pcs (Halved)
  • Ginger 2 slices

Marinade

  • LKK Premium Chicken Bouillon Powder 1 Tsp.

Seasoning

  • LKK XO Sauce 1½ Tbsp.
  • LKK Savoury Seafood Soy Sauce 2 Tsp.
  • Sugar ½ Tsp.
  • Corn Starch 1 Tsp.
  • Water 1 Tsp.

Made with
Lee Kum Kee products

No Hormones* Premium Chicken Bouillon Powder 273g

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

No Hormones* Premium Chicken Bouillon Powder (No MSG Added)

XO Sauce

XO Sauce
Savoury Seafood Soy Sauce

Soy Sauce

Savoury Seafood Soy Sauce

How to make it

  1. Marinate the prawn and scallop.

  2. Bring the water to boil, blanch asparagus for 2 minutes, drain and set aside.

  3. Bring the water to boil, blanch straw mushroom and ginger, drain and set aside.

  4. Pan fry the prawn and scallop until golden yellow and set aside.
  5. Heat the oil over medium heat, pan fry asparagus and straw mushrooms until medium cooked, then add prawn, scallop and seasoning, sauté well.

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