Scallops In Szechwan Spicy Sauce

Recipe Ingredients

4 cups	948ml	Peanut oil for deep-frying - up to 5 c
3/4 lb	340g / 11oz	Large scallops - cut in half
		The middle
		Sauce
2		Dried red chile peppers - seeded, soaked for o
1		Water - then
		And chopped
2 tablespoons	30ml	Light soy sauce
1		Sugar
1/2 tablespoon	7.5ml	Rice wine vinegar
1 tablespoon	15ml	Dry sherry
		Final
2 tablespoons	30ml	Fresh peanut oil
1/2 teaspoon	2.5ml	Finely grated fresh ginger
2		Garlic - chopped fine
6		Green onions - cut Chinese

Recipe Instructions

Heat deep frying oil to 360F 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:
Michael Loo

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