04 June 2011


Having tasted fresh seafood in Sydney, the craving for fresh seafood is inevitable even though you know that it is impossible to get cheap and fresh seafood easily here. The only way is to buy frozen ones and cook.

Defrost scallops and wash thoroughly.  
Marinate lightly with Chinese wine and soya sauce.  
Stir fry sambal paste, minced garlic and red chilly pieces over high fire till fragrant.  
Add in scallops and quick fry for 2 mins and sprinkle with 1 tablespoon of mirin sauce.
Dish up and serve

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