---------- Recipe via Meal-Master (tm) v8.02

     Title: STIR-FRIED SCALLOPS IN A BASKET
Categories: Chinese, Seafood
     Yield: 4 servings

    12    Fresh scallops (or prawns,
          Chicken breast, or fish
          -balls)
    12 sl Giant bamboo shoot
    12 sl Carrot
    12    Fresh snow peas or thinly
          -sliced broccoli
     2 c  Shredded lettuce
     2 md Potatoes
   1/2 ts Salt
     4 c  Oil for deep frying
     3 sl Fresh ginger
     1    Clove garlic, crushed
     2 tb Peanut oil
     1 pn Salt
   2/3 c  Chicken stock
     2 tb Gin
   1/2 ts Sugar
   1/4 ts White pepper
     2 ts Thin soy sauce
          Cornstarch paste

 Contrasting texture, color and appearance are
 hallmarks of this im- pressive banquet dish.

 Preparation:  Slice bamboo shoot across grain into 2"
 triangles. Peel & slice carrots on bias.  Remove
 strings from peas & wash. If substi- tuting broccoli,
 use peeled stems only; slice thinly on bias. Shred
 lettuce; arrange like nest on round 10" serving plate.

 Making Potato Basket:  Peel, then coarsely shred
 potatoes.  Or, slice potatoes into thin matchsticks.
 Rinse potatoes in cold water twice; soak them 30
 minutes in cold salted water; rinse & drain.  Slowly
 heat deep-frying oil in wok to medium hot; test potato
 slice:  it should brown in 30 seconds.  Dust potatoes
 with cornstarch so they will stick together when
 fried.  Arrange them in a cross-hatch pattern on
 Chinese wire strainer or other suitable strainer to
 form deep basket.  Press them in position with another
 strainer.  If you use bowl for pressing, heat it
 first, because you don't want to cool frying oil.
 Immerse in oil & deep-fry until potatoes begin to
 brown.  Remove from oil; take away top strainer only;
 drain; reserve.

 When ready to serve, heat oil to very hot, but not
 smoking; deep-fry potatoes in strainer again until
 they are brown & crisp.  Place basket in nest of
 lettuce.

 Blanching:  Dip scallops in hot but not boiling water;
 remove in 15 seconds when scallops are warmed: don`t
 allow them to cook.

 Stir-frying:  As you heat wok to medium hot, stir-fry
 ginger slices & garlic to flavor wok; remove when they
 start to brown; discard.  When wok is hot, add peanut
 oil & salt; stir.  Add bamboo shoots & carrots;
 stir-fry 1 minute.  Add stock.  When stock boils, add
 scallops, snow peas, sugar, white pepper, gin & soy
 sauce.  Stir 1 minute.  Add cornstarch paste to
 thicken. Transfer to potato basket. Serve.

-----