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Stir-fried sweet chilli five-spice scallops recipe

Stir-fried sweet chilli five-spice scallops recipe

4 ratings

Try something different with scallops with this speedy stir-fry. Cooked in five-spice, ginger and chilli and served with rice and pak choi, this makes a fast midweek meal feel like a treat. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 176 calories / serving
  • Healthy


  • 1½ tbsp groundnut oil
  • 1 large garlic clove, finely chopped
  • 2cm fresh ginger, peeled and finely chopped
  • ½ -1 red chilli, deseeded and finely diced
  • 6 fresh scallops, washed & mussel removed
  • good pinch Chinese five-spice
  • 75g trimmed Tenderstem broccoli, halved lengthways
  • 2 pak choi leaves separated
  • ½ red onion, finely sliced
  • 2tbsp sweet chilli sauce
  • small handful coriander leaves
  • 1 limes, cut into wedges
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 11%
  • Sugars

    9g 10%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 11.3g Protein 11g Fibre 2.5g


  1. Heat the oil in a wok or large frying pan. Once hot add the garlic, ginger and chilli and fry for a min or two until fragrant. Halve the scallops into thin discs then dust in the five-spice. Add to the pan and stir-fry for another minute. Remove everything to a plate and set aside.
  2. Add the broccoli to the wok with a splash of water, stir-fry for a couple of mins. Then add the pak choi, onion & sweet chilli sauce, fry for 2 mins more until just tender. Add the scallops back and warm through.
  3. Fold through the coriander and add a really good squeeze of lime. Serve straight away with steamed rice.

See more Chinese recipes

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