Sauteed Asparagus, Prawn and Scallop with XO Sauce
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
How to make it
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Marinate the prawn and scallop.
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Bring the water to boil, blanch asparagus for 2 minutes, drain and set aside.
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Bring the water to boil, blanch straw mushroom and ginger, drain and set aside.
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Pan fry the prawn and scallop until golden yellow and set aside.
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Heat the oil over medium heat, pan fry asparagus and straw mushrooms until medium cooked, then add prawn, scallop and seasoning, sauté well.
