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Home-style Stir-fried Scallops with Fragrant Prawn Paste
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1998
Chinese people love seafood in any form, and the fresher the better.
Where I grew up, in Chicago’s Chinatown, there was always fresh fish sitting on bins of chipped ice, as well as dried seafood gracing the shelves and glass cabinets of the local Chinese grocer.
At home, my mother would also use other seafood enhancements, such as prawn paste, to add another dimension to her stir-fried dishes. One of my favourites was this fresh scallop recipe. A small amount of prawn paste
Ingredients
Method
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Totally awesome!!! A great balance of flavors. Quick and easy for a mid-week dinner!
5 thumbs up
Thank you Stephen. Your comments were humbling and made me smile! Delighted you were happy with the recipe! Happy cooking!