Photo: Tina Dawson
Chinese XO Scallops with Noodles Recipe
8 ingredients
1 serving
openrecipes
This is a quick and easy meal that can be rustled up in 15 minutes. It's based around one delicious ingredient, XO sauce, a spicy seafood sauce from Hong Kong...
Estimated Nutrition (whole recipe, rough)
281
Calories
26g
Protein
14g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 or so medium-sized frozen scallops (the ones I bought had instructions to cook from frozen). You can of course use fresh scallops, which will take less time to cook
- 1 medium-sized leek
- 2 cloves of garlic
- 2 slices of fresh ginger
- sea salt and freshly ground white pepper
- 2 teaspoons of XO sauce
- 2 tablespoons of vegetable oil
- noodles (I used easy cook ones that cook really quickly, but you can use any type you like)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes