Scallops In Szechwan Spicy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Chinese, Fish | 4 | Servings |
INGREDIENTS
| 4 | c | Peanut oil for deep-frying |
| up to 5 c | ||
| 3/4 | lb | Large scallops, cut in half |
| through the middle | ||
| 2 | Dried red chile peppers | |
| seeded soaked for one | ||
| hour in water then | ||
| drained and chopped | ||
| 2 | T | Light soy sauce |
| 1 | pn | Sugar |
| 1/2 | T | Rice wine vinegar |
| 1 | T | Dry sherry |
| 2 | T | Fresh peanut oil |
| 1/2 | t | Finely grated fresh ginger |
| 2 | Cloves garlic, chopped fine | |
| 6 | Green onions, cut chinese | |
| style |
INSTRUCTIONS
Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes. Drain and set aside. Mix the ingredients for the sauce and set aside. Heat a wok and add the oil, ginger, and garlic and chow for a moment. Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture. Stir fry until all is hot and serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 194
Total Fat: 22.3g
Cholesterol: 63.8mg
Sodium: 582mg
Potassium: 321.6mg
Carbohydrates: 28g
Fiber: <1g
Sugar: 2.1g
Protein: 11.8g