Stir-fried X.o. Prawn, Scallop And Asparagus Recipe

Prepare seafood

Pat prawns and scallops very dry with paper towels. If prawns are large, butterfly them slightly so they cook evenly. Season lightly with a pinch of salt and 1/4 tsp white pepper.

Vegetables & aromatics

Trim woody ends from asparagus and cut on the bias into 2–2.5 inch pieces. Peel and thinly slice garlic, julienne ginger, thinly slice scallions (separate whites and greens), and slice chili if using.

Mix sauces

In a small bowl combine X.O. sauce, light soy sauce, oyster sauce, Shaoxing wine, sesame oil and the remaining white pepper. Stir to combine.

Make slurry

Dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry. Keep the stock warmed in a separate vessel.

Blanch or par-cook asparagus (optional but recommended)

Bring a pot of water to a rapid simmer, add a pinch of salt, and blanch asparagus for 30–45 seconds just until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside. This ensures crisp-tender asparagus when stir-frying.

Sear scallops and prawns

Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbs neutral oil. Add scallops (do not overcrowd) and sear without moving for 45–60 seconds until a golden crust forms, flip and sear the other side 20–30 seconds until just cooked. Remove scallops to a plate. Add remaining 1 tbs oil, return wok to high heat and quickly sear prawns 1–1.5 minutes per side until pink and just cooked through. Remove prawns and set aside with scallops.

Aromatics and asparagus

Wipe the wok slightly if there are burnt bits, return to high heat, add a touch more oil if needed. Add garlic, ginger and the white parts of scallions; stir-fry 15–20 seconds until fragrant but not browned. Add blanched asparagus and stir-fry 30–45 seconds to heat through and coat with aromatics.

Combine with X.O. sauce

Reduce heat to medium-high. Add the prepared X.O. sauce mixture to the wok, then pour in warmed stock. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with a little extra soy if needed.

Thicken sauce & finish

Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring. The sauce should thicken and become glossy within 30–60 seconds. Return the cooked prawns and scallops to the wok along with butter if using, and toss gently to coat for 30 seconds—do not overcook seafood. Add sliced chili and green parts of scallions, toss once more.

Transfer the Stir-fried X.O. Prawn, Scallop and Asparagus to a warmed serving plate. Serve immediately with steamed jasmine rice or fried rice. Offer extra X.O. sauce at the table if desired.