Sizzling Sichuan prawns and scallops

    39 min

    Lovely prawns and scallops in a mouth watering sauce which is delicious mopped up with some crusty bread. Listen to the sizzle as its served up on a sizzling plate! It seems like a lot of ingredients but is definitely worth it. Use as many prawns and/or scallops as you see fit.

    Greater London, England, UK
    12 people made this

    Serves: 2 

    • 1 bag scallops
    • 1 bag raw prawns
    • salt to taste
    • Marinade
    • 1 tablespoon dry vermouth
    • 1/2 teaspoon sugar
    • 2 teaspoons cornflour
    • 1 teaspoon sesame oil
    • Sauce mixture
    • 4 tablespoons chicken stock
    • 2 tablespoons soy sauce
    • 1 tablespoon Chinese rice wine (sake) or dry sherry
    • 1 tablespoon brown sugar
    • 1 teaspoon cornflour
    • 3 tablespoons groundnut or corn oil
    • 1/2 teaspoon salt
    • 2 teaspoons minced root ginger
    • 2 teaspoons minced garlic
    • 2 spring onions, sliced
    • 2 teaspoons chilli paste with garlic
    • 1/2 cucumber; peeled and cut into thin strips
    • 1 tablespoon red wine vinegar
    • 1 teaspoon sesame oil

    Prep:35min  ›  Cook:4min  ›  Ready in:39min 

    1. Put sizzler plates in oven. Rub prawns and scallops with salt, leave for 5 minutes, and rinse with water very quickly for about 2 seconds.
    2. Pat dry the prawns and scallops. In a bowl, toss them with the marinade; set aside for 30 minutes.
    3. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornflour; set aside.
    4. Preheat a wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add prawns and scallops to the hot oil, stir-fry for about 1 minute. When prawns turn pink and scallops begin to feel firm to the touch, remove from the wok; set aside.
    5. Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, spring onions and chilli paste; cook gently for 15 seconds. Turn heat to high; toss in the cucumber. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken.
    6. Return the prawns and scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
    7. As soon as they are finished, transfer them to the sizzler plates and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve with crusty bread to mop up the sauce.

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    Reviews in English (2)


    Nice and light dish with distinct combination of classic Chinese flavours (sweet, salty, sour and hot), I served it with rice nuddles.  -  26 Jan 2017


     -  16 Jan 2012