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Scallops with spicy Asian vegetables


  • Soak shiitakes in hot water for about 15 mins. Then drain well, remove and discard stems, and chop. 
  • Pound the onion, chillies and garlic using a mortar and pestle (or in a food processor) until well combined. 
  • Then heat a little oil in a heavy-bottomed pan and briefly fry the chilli mixture, stirring now and again. 
  • Add about ¼ cup water with the lime juice, fish sauce and sugar. Stir well and add a little more water if needed. Taste for seasoning. 
  • Then add the Chinese vegies with the shiitakes and snowpeas. Toss well and briefly cook. 
  • Spray the scallops with oil and very briefly cook on a preheated ridged grill (or BBQ) until just opaque in the centre. 
  • Serve the scallops on a bed of the vegies.


  • 4 dried shiitake mushrooms
  • ¼ red onion, chopped
  • 5 long red chillies, chopped
  • 4-5 garlic cloves, chopped
  • vegetable oil
  • ½ cup cold water
  • 3-4 tbsp fresh lime juice
  • 4 tbsp Asian fish sauce
  • 2 heaped tbsp shaved palm (or soft brown) sugar
  • 2 good handfuls of Asian greens, eg. wonga bok, bok choy, sliced
  • 8 snowpeas, topped, tailed & sliced
  • vegetable oil spray
  • 16-20 scallops, cleaned & removed from shells

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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