Main courses · Fish & seafood
Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)
Thermomix® recipe for Jalapeño XO Sauce is by Chef Thomas Lim from Goldie’s Restaurant Los Angeles, California.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 10 min
- Active
- 10 min
- Cook
- 850 min
- Total
- 850 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- dried scallops
- 85 g
- dried shrimp
- 85 g
- shaoxing rice wine
- 312 g
- garlic
- 6 cloves
- jalapeño chilies
- 170 g
- Fresno chilies
- 170 g
- canola oil
- 510 g
- soy sauce
- 85 g
- salt
- 1 tsp
- sugar
- 1 pinches
- black rice
- 113 g
- water
- 907 g
- fresh ginger
- 14 g
- fresh lemongrass
- 1 stalks
- baby bok choy
- 9
- fresh shiitake mushrooms
- 57 g
- fresh sea scallops, large (U10)
- 12
- salt
- salt
- ground black pepper
- ground black pepper
- oil
- 1 tbsp
- unsalted butter
- 4 tbsp
- green onions
- green onions
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21 g
- Energy
- 2,000 kJ
- Calories
- 478 kcal
- Fat
- 30 g
- Fibre
- 3 g
- Carbohydrates
- 32 g
Cooking instructions are available on the original Cookidoo® page.
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