The Four Kings
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The Four Kings

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Level

-

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Cooking

45 min

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Preparation

15 min

Ingredients

Servings

5
Golden Chef Australian Baby Abalones
Drained
425 g
Large Tiger Prawns
Head and shells off
5
Large Cherry clams
Rinsed
500 g
Hokkaido Scallops
5
Canola Oil for cooking
Coriander Leaves
For garnish
Spring Onion
For garnish
Sauce
Golden Chef 100% Pure Sesame Oil
1 tbsp
Golden Chef Premium Oyster Sauce with Dried Scallop
1 tbsp
Golden Chef All-In-One Seasoning
1 tsp
Dried Chili
Soaked and chopped
3 pieces
Cherry Tomatoes
Halved
6
Coriander leaves
Chopped
20 g
Red Chili Padi
Chopped
2 pieces
Hua Tiao Chiew
30 g
Water
200 ml
Lemongrass
Chopped
1
Ground White Pepper
12 tsp
Garlic
Chopped
25 g
Ginger
Chopped
25 g
Dried Shrimps
Soaked and chopped
30 g
Cornstarch
Corn flour
1 tbsp
Water
1 tbsp

How to cook

How to cook

  • Pan fry the scallops over medium high heat with canola oil quickly till golden brown and set aside.
  • Pan fry the prawns with canola oil over medium high heat till cooked. Set aside.
  • Fry the dried shrimps, ginger, garlic and lemongrass for 30s with canola oil over medium high heat. Add the dried chilli and cherry clams; continue to stir for 30s. Deglaze with hua tiao chiew, add water and bring to boil.
  • Add coriander leaves, sesame oil, chilli padi, all-in-one seasoning, oyster sauce, pepper into the stock and stir lightly.
  • Add the baby abalones, cherry tomatoes and stir well. Thicken with cornstarch and mix in the cooked prawns and scallops. Garnish and ready to serve!
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