Ingredients Jump to Instructions ↓

  1. 12 Fresh scallops -

  2. Chicken breast - or fish

  3. 12 Giant bamboo shoot

  4. 12 Carrot

  5. 12 Fresh snow peas or thinly - sliced broccoli

  6. 2 cups 474ml Shredded lettuce

  7. 2 cups 474ml Potatoes (medium)

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 4 cups 948ml Oil for deep frying

  10. 3 Fresh ginger

  11. 1 Garlic - crushed

  12. 2 tablespoons 30ml Peanut oil

  13. 1 Salt

  14. 2/3 cup 157ml Chicken stock

  15. 2 tablespoons 30ml Gin

  16. 1/2 teaspoon 2 1/2ml Sugar

  17. 1/4 teaspoon 1 1/3ml White pepper

  18. 2 teaspoons 10ml Thin soy sauce

  19. Cornstarch paste

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. Immerse in oil and deep-fry until potatoes begin to brown. Remove from oil; take away top strainer only; drain; reserve.

  6. 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.

  7. Blanching: Dip scallops in hot but not boiling water; remove in 15 seconds when scallops are warmed: don't allow them to cook.

  8. 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.

  9. 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.


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