Directions:
- Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok.
- Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft.
- Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through.
- Serve scallops sprinkled with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.25 Kcal (2547 kJ) | ||
| Calories from fat | 261.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29g | 45% | |
|---|---|---|---|
| Cholesterol | 144.9mg | 48% | |
| Sodium | 1694.62mg | 71% | |
| Potassium | 671.49mg | 14% | |
| Total Carbs | 63.89g | 21% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 23.69g | 47% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 3.2mg | 18% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 219.25 Kcal (918 kJ) | ||
| Calories from fat | 94.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 45% | |
|---|---|---|---|
| Cholesterol | 52.23mg | 48% | |
| Sodium | 610.85mg | 71% | |
| Potassium | 242.05mg | 14% | |
| Total Carbs | 23.03g | 21% | |
| Sugars | 2g | 22% | |
| Dietary Fiber | 0.73g | 8% | |
| Protein | 8.54g | 47% | |
| Vitamin C | 6mg | 28% | |
| Iron | 1.2mg | 18% | |
| Calcium | 24.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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