Wok-Fried Prawns with Dried Scallops and Broccoli 瑤柱西蘭花炒蝦仁

This classic Cantonese dish features succulent prawns wok-fried with crisp broccoli florets and aromatic shredded dried scallops. The flavors are light and savory, making it a perfect healthy yet flavorful meal.

Nutrition (per serving)

Ingredients

• 500g fresh prawns, peeled and deveined
• 1 head broccoli, cut into florets
• 2 dried scallops, rehydrated and shredded (reserve soaking water)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sugar
• 0.5 tsp salt
• 0.25 tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 100ml chicken broth

Steps

1. Marinate peeled and deveined prawns with Shaoxing wine, salt, white pepper, and cornstarch. Set aside for 15 minutes.
2. Rehydrate dried scallops in hot water for 30 minutes until soft. Shred them and reserve the soaking water.
3. Bring a pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain and set aside.
4. Heat vegetable oil in a wok over high heat. Add prawns and stir-fry until they turn pink and opaque, about 1-2 minutes. Remove prawns from the wok and set aside.
5. Add remaining vegetable oil to the wok. Sauté minced garlic and minced ginger until fragrant, about 30 seconds.
6. Add blanched broccoli and shredded dried scallops to the wok. Stir-fry for 1 minute.
7. In a small bowl, combine oyster sauce, sugar, and chicken broth (or reserved dried scallop soaking water). Add cornstarch to thicken.
8. Return prawns to the wok. Pour in the sauce mixture. Stir-fry quickly until the sauce thickens and coats all ingredients. Serve immediately.

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