All New Fusion Taste Team Challenge 1: China

By | September 27, 2011

This time around, the Fusion Taste Team challenges are based on countries rather than cuisines and the first one is China.

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


  1. Heat some oil in a wok, add the scallops and fry for 5 minutes.
  2. Add the pepper and ginger and stir for a few more minutes.
  3. Pour in the sauce and add the kaffir lime leaves.  Stir for another 2-3 minutes.
  4. 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.


1 Comment

Susan Mann on September 27, 2011 at 4:48 pm.

Looks great x
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