Scallops in szechwan spicy sauce

4 Servings

Ingredients

Quantity Ingredient
4 cups Peanut oil for deep-frying up to 5 c
¾ pounds Large scallops, cut in half through the middle
2 eaches Dried red chile peppers, seeded, soaked for one hour in water, then drained and chopped
2 tablespoons Light soy sauce
1 pinch Sugar
½ tablespoon Rice wine vinegar
1 tablespoon Dry sherry
2 tablespoons Fresh peanut oil
½ teaspoon Finely grated fresh ginger
2 eaches Cloves garlic, chopped fine
6 eaches Green onions, cut chinese style

Directions

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.

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