| 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 |
tb |
Light soy sauce |
| 1 |
pn |
Sugar |
| 1/2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Dry sherry |
| 2 |
tb |
Fresh peanut oil |
| 1/2 |
ts |
Finely grated fresh ginger |
| 2 |
|
Cloves garlic, chopped fine |
| 6 |
|
Green onions, cut chinese style |
INSTRUCTIONS
SAUCE
FINAL
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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