10 Serves
83 Mins
Rehydrate the dried scallops and dried shrimp in warm water for 30 minutes, then drain and finely mince them along with the Jinhua ham and shallots using a chef's knife.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
193 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Finely mince the garlic and chili peppers using a chef's knife.
Heat the cooking oil in a large wok or heavy-bottomed pot over medium heat.
Add the minced aromatics, dried seafood, and ham to the wok, cooking slowly until fragrant and golden brown.
Stir in the sugar, salt, and black pepper, then remove from heat and allow the sauce to cool before serving.
65
g90
g82
g
French