Scallops In Szechwan Spicy Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Peanut oil for deep-frying up to 5 c,
3/4 lbs: Large scallops, cut in half through the middle
SAUCE
2 each: Dried red chile peppers, seeded, soaked for one hour in water, then drained and chopped
2 tbsp: Light soy sauce,
1 pinch: Sugar,
1/2 tbsp: Rice wine vinegar,
1 tbsp: Dry sherry,
FINAL
2 tbsp: Fresh peanut oil,
1/2 tsp: Finely grated fresh ginger,
2 each: Cloves garlic, chopped fine
6 each: Green onions, cut chinese style
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp