Jeremy Pang served up tasty scallops with crab butter chilli soy on Jeremy Pang’s Asian Kitchen.

The ingredients are: 8 cleaned scallops in shell, 300g White Crab meat, 200g brown crab meat, 200 salted butter, room temperature and 50g Mung bean vermicelli.

For the sauce : 4 cloves garlic, 1 thumb-size piece of ginger, peeled, 2 spring onions, 10 sprigs fresh coriander, 2 large red chillies, 2 tsps English mustard, ½ tbsp Lee Kum Kee Hot Chilli Soy Sauce, 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce, 2 tbsp Lee Kum Kee Seasoned Rice Vinegar, 1 ½ tbsp Lee Kum Kee Hoisin Sauce and 2 tsps Lee Kum Kee Pure Sesame Oil.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.