A FAST WAY to Cook a Delicious SHRIMP and SCALLOP Dish that YOU MUST TRY

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol.

Coat shrimp with a light dusting of cornstarch.

Lay shrimp out in a 13-inch stainless steel wok for shallow frying.

Fry shrimp for about 20 seconds before turning them over to fry the other side.

Coat baby scallops with a thin layer of cornstarch.

Add baby scallops to the wok after the shrimp are about 50% done cooking.

Stir-fry shrimp and scallops together for another 20 seconds.

Empty the fluid from the wok and dry it before adding more oil.

Season the wok to create a non-stick surface.

Heat the wok until very hot to prevent the egg from sticking.

Push cooking egg to the center of the wok as it cooks quickly.

Add shrimp and scallops to the partially cooked egg and fold the egg around them.

Add tomatoes to the wok towards the end to keep them lightly cooked.

Fold the egg over the contents several times gently until the dish is ready.

Garnish the dish with chopped scallions, oyster sauce, and a light touch of hoisin sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens