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Scallops In Szechwan Spicy Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, E, P
MineralsSelenium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Peanut oil for deep-frying - up to

  2. 3/4 lb 340g / 11oz Large scallops - cut in half

  3. The middle

  4. Sauce

  5. 2 Dried red chile peppers - seeded, soaked for o

  6. 1 Water - then

  7. 2 tablespoons 30ml Light soy sauce

  8. 1 Sugar

  9. 1/2 tablespoon 7 1/2ml Rice wine vinegar

  10. 1 tablespoon 15ml Dry sherry

  11. Final

  12. 2 tablespoons 30ml Fresh peanut oil

  13. 1/2 teaspoon 2 1/2ml Finely grated fresh ginger

  14. 2 Garlic - chopped fine

  15. 6 Green onions - cut Chinese

Instructions Jump to Ingredients ↑

  1. Heat deep frying oil to 360F and deep-fry the scallops for just a few minutes.

  2. Drain and set aside. Mix the ingredients for the sauce and set aside.

  3. Heat a wok and add the oil, ginger, and garlic and chow for a moment.

  4. Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture.

  5. Stir fry until all is hot and serve immediately.

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