The KaiKai Book

Shellfish

INGREDIENTS: 8 half-shelled scallops (medium size) 2 bundles glass noodles ( in grams or 1 pack) 4 tbsp chopped garlic Chopped spring onions 3 tbsp light soy sauce 1 tsp sugar 200ml boiling oil Shaoxing wine (in a spray bottle) Xo sauce (optional)

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INGREDIENTS 250g Boiled Scallop Meat 3 tbsp Unsalted butter Salt and pepper to taste 3 Honey mangos* 1 Japanese cucumber (seeds removed and diced) 3 tbsp Apple cider vinegar Mint leaves

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