Ingredients Jump to Instructions ↓

  1. Source: China Gourmet, West Orange, New Jersey

  2. Skewered Shrimp and Scallops

  3. 10 large shrimp

  4. 10 sea scallops

  5. Pinch of salt

  6. 1/2 teaspoon granulated sugar

  7. 1/4 cup cornstarch

  8. About 1/4 cup peanut oil

  9. 10 bamboo skewers

  10. 5 cups peanut oil (for deep frying)

  11. Cornstarch to coat

  12. Sauce

  13. 1/2 cup each red and green pepper, julienne cut and blanched

  14. 1/2 teaspoon black pepper

  15. 1/2 teaspoon salt

  16. 1/2 teaspoon soy sauce

  17. 1/2 teaspoon sugar

  18. 1/2 teaspoon oyster sauce

  19. 1/2 teaspoon minced garlic

  20. 1/2 teaspoon chopped shallots

  21. 2/3 cup chicken stock

  22. 1 tablespoon cornstarch mixed with

  23. 2 tablespoons cold water

  24. Make the skewered shrimp and scallops: Wash and dry the shrimp and scallops.

  25. In a bowl combine the salt, the sugar, the black pepper and the corn starch. Add a little oil at a time to create a smooth thick batter.

  26. Marinate the shrimp and scallops in the batter for one hour. Skewer one shrimp and one scallop each of 10 bamboo skewers. Coat it with cornstarch and deep fry until golden. Remove, drain and place on a heated platter.

  27. Make the sauce: Before you fry the shrimp and scallops, to a wok add the black pepper, the salt, the soy, the sugar, the oyster sauce, the garlic, the shallots and the chicken stock. Bring to a boil and simmer for 3 minutes. Add the blanched green and red peppers and mix well. Add the starch and water mixture and mix and cook until the sauce thickens. Pour the sauce over the skewered shrimp and scallops and serve immediately.

  28. Serves 2.


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