Stir-Fried Scallops In A Basket

Contrasting texture, color and appearance are hallmarks of this impressive banquet dish.

Preparation: Slice bamboo shoot across grain into 2" triangles. Peel and slice carrots on bias. Remove strings from peas and wash. If substituting 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 and 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 and 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 and 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 and garlic to flavor wok; remove when they start to brown; discard. When wok is hot, add peanut oil and salt; stir. Add bamboo shoots and carrots; stir-fry 1 minute. Add stock.

When stock boils, add scallops, snow peas, sugar, white pepper, gin and soy sauce. Stir 1 minute. Add cornstarch paste to thicken. Transfer to potato basket. Serve.