Stir-fried Seafood with Cordyceps Flower and Dragon Fruit
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 4)
| Scallops | 4 |
| Prawns | 4 |
| Dragon fruit | 1 |
| Celery (sectioned) | 75g |
| Honey beans | 75g |
| Fresh cordyceps flower | 5g |
| Red bell pepper | 20g |
| Yellow bell pepper | 20g |
Ingredients for the marinade:
| Salt | ⅛ teaspoon |
| Sugar | ⅛ teaspoon |
Seasonings:
| Salt | ¾ teaspoon |
| Sugar | ¾ teaspoon |
| Canola oil | 1 teaspoon |
| Cornstarch | ¼ teaspoon |
Cooking Method:
| 1. | Wash the scallops and prawns, then mix them with the ingredients for the marinade. Marinate for about 30 minutes. |
| 2. | Soak the scallops in hot water for about 5 minutes. Take out, drain and set aside. |
| 3. | Blanch the prawns. Drain and set aside. |
| 4. | Peel the dragon fruit and cut into 8 pieces. Set aside. |
| 5. | Bring some water to the boil in a pot and add ½ teaspoon of salt and ½ teaspoon of sugar. Blanch the celery, honey beans and cordyceps flower until cooked. Take out, drain and set aside. |
| 6. | Heat a wok and add canola oil. Coat the scallops and prawns with the cornstarch and pan-fry until golden brown. |
| 7. | Add the celery, honey beans, red and yellow bell peppers, ¼ teaspoon of salt and ¼ teaspoon of sugar, then stir-fry quickly. Add the dragon fruit and stir-fry until well blended. |
| 8. | Place the ingredients on a plate. Arrange the cordyceps flower on the top. |
Per Serving:
| Energy (kcal) | 89 |
| Carbohydrate (g) | 15.3 |
| Protein (g) | 4.6 |
| Fat (g) | 1.3 |
| Sugar (g) | 8.7 |
| Sodium (mg) | 622 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Wedding Banquet Specialist.
