Title: Scallops in Szechwan Spicy Sauce
Categories: Chinese Fish
Yield: 4 Servings

4	c	Peanut oil for deep-frying up to 5 c
3/4	lb	Large scallops, cut in half through the middle
SAUCE
2		Dried red chile peppers, seeded, soaked for one hour in wate
2	tb	Light soy sauce
1	pn	Sugar
1/2	tb	Rice wine vinegar
1	tb	Dry sherry
FINAL
2	tb	Fresh peanut oil
1/2	ts	Finely grated fresh ginger
2		Cloves garlic, chopped fine
6		Green onions, cut chinese style

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

previous

next