Garlic Chilli Prawns & Scallops Recipe - Hospitality Chain


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Garlic Chili Prawns & Scallops
Indulge in a mouthwatering Chili Prawn and Scallop Stir-Fry, adorned with a delicious medley of oyster, sweet and sour, hoisin sauces, and more. Accompanied by fragrant fried rice, this dish captures simplicity and irresistible flavors in every bite.

Profile Description

Chili Prawn and Scallop Stir-Fry with Flavorful Fried Rice


For the Prawns and Scallops:

  • Prawn tails, butterflied and deveined (10-12)
  • Scallops, roe removed (10-12)
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil, for cooking
  • Small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-2 fresh red or green chilies, sliced

For the Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons san choy bao sauce
  • 2 tablespoons sweet and sour sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon sweet chili sauce

For the Fried Rice:

  • 2 cups cooked and cooled jasmine rice (preferably day-old)
  • 2 tablespoons vegetable oil
  • Small carrot, diced
  • 1/2 cup frozen peas, thawed
  • 2-3 green onions, sliced
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste

For Garnish:

  • Fresh chili slices
  • Chopped fresh cilantro or parsley


Prawns and Scallops:

  1. Season prawns and scallops with salt and pepper.
  2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
  3. Cook prawns and scallops in batches for 1-2 minutes on each side until pink and opaque. Set aside.


  1. In the same skillet, add more oil if needed.
  2. Sauté onion, garlic, and chili slices until onion is translucent and aromatic.
  3. Mix oyster sauce, san choy bao sauce, sweet and sour sauce, hoisin sauce, kecap manis, and sweet chili sauce in a bowl.
  4. Pour sauce into the skillet. Simmer for 1-2 minutes.
  5. Return prawns and scallops to the skillet. Toss to coat. Cook for 2-3 minutes. Remove from heat.

Fried Rice:

  1. Heat 2 tablespoons of vegetable oil in a separate skillet or wok over medium-high heat.
  2. Add diced carrot and cook for a couple of minutes until slightly softened.
  3. Push carrots to one side and pour lightly beaten eggs into the other side. Scramble and combine with carrots.
  4. Add cold cooked rice to the skillet. Stir-fry for a few minutes until heated and slightly crispy.
  5. Add thawed peas and sliced green onions. Stir-fry for 2-3 minutes until heated and combined.
  6. Season fried rice with salt and pepper.


  1. Spoon fried rice onto plates or a serving platter.
  2. Top with chili prawns and scallops.
  3. Garnish with fresh chili slices and chopped cilantro or parsley.
  4. Enjoy your delicious chili prawn and scallop stir-fry with flavorful fried rice! Adjust quantities and spice levels to taste.

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