The sauce we’ll be using this week is Chinese ginger, garlic and chilli – the three items that are known as the holy trinity of chinese cooking.
Last time I used this sauce I also added extra chillies which was a big mistake as the sauce was far too hot, so this time I just used the sauce as it was! It isn’t too hot but there is definitely some heat there.
Not wanting to use prawns again, I instead stuck with the seafood theme and went for scallops. Unfortunately, fresh scallops aren’t that easy to find so I made do with frozen ones.
- 1 jar WORLDFOODS Chinese ginger garlic chilli sauce
- 1 bag frozen scallops
- 5 leaves kaffir lime leaf, ripped
- 1 pepper, sliced
- 1 piece ginger, julienned
- Heat some oil in a wok, add the scallops and fry for 5 minutes.
- Add the pepper and ginger and stir for a few more minutes.
- Pour in the sauce and add the kaffir lime leaves. Stir for another 2-3 minutes.
- Serve with rice or noodles.
Once again, we really enjoyed this sauce, although I admit I preferred it when I used prawns more than I did with the scallops. The toddler wasn’t too bothered about it but I think she’s not a big fan of scallops either.
I’d actually like to try this sauce out with chicken too as I think it would work really well.
Check out the Worldfoods facebook page to see what other members of the Fusion Taste Team have been cooking.