350 grams fresh scallop
50 grams carrots, diced into small cubes
1 teaspoon cornstarch
4 tablespoons cold water
2 tablespoons vegetable oil
1 red bird’s eye chili pepper, minced
3 heaping tablespoons green peas
1 teaspoon Lee Kum Kee Oyster flavored sauce
2 tablespoons sweet soy sauce
75 grams Macadamia nuts
In a medium sized pot, bring water to a vigorous boil on high heat. Lower the heat to low and parboil the scallop and carrot in the simmering water. Drain the scallops after just 1 minute and set aside. Drain the carrots after 2 minutes and set aside.
In a small cup or bowl, mix the cornstarch and water until thoroughly combined. Set aside.
In a wok, heat the oil on high heat. Sauté the red chili for 30 seconds to 1 minute until lightly browned. Add the scallops, carrot, green peas, Oyster sauce and sweet soy sauce. Stir-fry briefly before adding in the cornstarch mixture. Continue to stir-fry just another minute. Remove from the heat, adding the Macadamia nuts and toss well. Serve immediately.