• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Ingredient

  • 2 pieces dried scallops
  • 300g bean sprouts
  • 1 tbsp wolfberries
  • For the seasoning
  • 1 tbsp light soya sauce
  • 1 tsp sesame oil
  • 1 tbsp garlic oil
  • a dash of pepper
  • For garnish
  • Some Japanese cucumber and carrot slices


  1. Rinse dried scallops and soak in a small bowl of water for about 15 to 20 minutes, then steam the scallops with a dash of cooking wine and a little sesame oil. Steam for about 20 minutes then let it cool down.
  2. Tear the softened dried scallops into shreds. Dry the shreds on several pieces of kitchen paper towels. Pan-fry shredded dried scallops on a hot pan without oil for about a minute then add in a little oil and fry till crispy. Remove and put aside.
  3. Pluck off both ends of the bean sprouts to make sure they are clean and neat. Rinse and soak bean sprouts. Blanch bean sprouts in a pot of salted boiling water for just 10 seconds then briskly drain the sprouts and toss in combined seasoning and add wolfberries to mix.
  4. Serve the bean sprouts with the crispy fried scallops and garnishing.

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