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.