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Ingredients
US|METRIC
4 SERVINGS
- 220 grams scallops (or to preference)
- 220 grams prawns (or to preference)
- 35 grams scallops (rehydrated, we get the dried version from Chinese specialty goods stores)
- 750 grams silken tofu
- 75 grams snow peas
- 75 grams carrot (/ 0.17, finely sliced into 1cm/0.4" tall pieces)
- 10 grams ginger (finely sliced into 1cm/0.4" tall pieces)
- 2 cloves garlic (finely chopped)
- 400 mL chicken stock (/ 1.7 US cup)
- 2 egg whites
- 1 Tbsp. oyster sauce
- 1/2 tsp. salt (or to taste)
- 1/2 Tbsp. sugar (or to taste)
- 1/2 Tbsp. chicken bouillon powder
- 3 Tbsp. potato starch (or just enough to lightly coat the bean curd)
- 4 Tbsp. starch (slurry, 2 tbsp potato starch mixed with 2 tbsp water)
- 2 Tbsp. cooking oil (and more for frying)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium900mg38% |
| Potassium900mg26% |
| Protein41g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C25% |
| Calcium70% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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