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 ea 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
---------------------------FINAL---------------------------
2 tb Fresh peanut oil
1/2 ts Finely grated fresh ginger
2 ea Cloves garlic, chopped fine
6 ea 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.
