Stir-Fried Fukuyama Scallops With XO Sauce

Stir-Fried Scallops With XO Sauce

By Elizabeth Liew  , , , ,

January 26, 2019

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Here's a recipe for an elegant, yet deceptively simple Chinese New Year treat. Creamy, tender scallops with an array of vegetables which are boiled, then stir-fried to lock in all that natural flavour.


Watch the video guide below:

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Serves 5


½ medium carrot, sliced

3 stalks asparagus

1 young ginger

2 tbsps XO sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

1 tbsp chinese wine

2 tbsps chicken stock

½ tsp sugar

1 clove garlic, sliced

100 g black fungus, soaked

10 scallops, thaw in fridge overnight without soaking in water


1Cut carrots into thick chunks and use vegetable cutters for a consistent shape (optional). Slice carrots thinly.

2Slice asparagus diagonally and ginger thinly.

3Bring a pot of water to boil.

4Blanch the scallops quickly for 30 secs. Remove and set aside.

5Blanch asparagus, black fungus and carrots separately in boiling water quickly. Set aside.

6Heat up pan over medium heat and fry the sliced ginger and garlic till slightly brown then deglaze with chinese wine.

7Add XO sauce, oyster sauce, dark soy sauce, sugar and bring sauce to a boil.

8Add slice carrots, asparagus and black fungus. Mix them well and finally add scallops.

9Serve and enjoy.