Stewed Seafood with XO Sauce
What You Will Need
Ingredients
- LEE KUM KEE Abalone in Premium Oyster Sauce 2 cans
- Scallop 150g
- Shrimp 150g
- Coral Mussel 100g
- Grouper 100g (Chopped)
- LEE KUM KEE XO Sauce 1 tbsp.
- LEE KUM KEE Minced Garlic 20g
- Ginger 20g (Sliced)
- Scallion 150g (Beveled)
- Oil 1 tbsp.
Marinade
- LEE KUM KEE Premium Mushroom Powder 1½ tsp.
- LEE KUM KEE White Peppercorn Powder Some
- Corn Starch 1 tsp.
Seasoning
- LEE KUM KEE Double Deluxe Soy Sauce ½ tbsp.
- LEE KUM KEE Premium Chicken Bouillon Powder 2 tsp.
- LEE KUM KEE Premium Dark Soy Sauce 1tsp.
- Shao Hsing Wine 2 tbsp.
- Sugar 2 tsp.
- Corn Starch 2 tsp.
- Salt ¼ tsp.
Made with
Lee Kum Kee products
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How to make it
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Marinate scallop, shrimp, coral mussel and grouper for 20 minutes.
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Boil shrimp, coral mussel and grouper, drain after boiled.
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Soak the scallop in boiling water, drain after cooked.
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Heat oil in medium heat, saute XO Sauce until fragrant. Add minced garlic, ginger and scallion and stir well.
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Add scallop, shrimp, coral mussel, grouper, abalone and all seasonings, then stir well.
