GREAT
CHINESE RECIPES
SCALLOPS
WITH GINGER SAUCE RECIPE
500
g (1 lb.) scallops
10
shallots
4
cm (11/2 in.) piece green ginger
1-teaspoon
salt
Oil
for deep-frying
SAUCE
3
teaspoons oyster sauce
1/2-teaspoon
sesame oil
1-teaspoon
soy sauce
1-teaspoon
corn flour
1/4-cup
chicken stock
1/2-teaspoon
sugar
1
teaspoon dry sherry
Combine
all the ingredients for the sauce and mix well.
Cut
the shallots into 4 cm (1 /2 in.) lengths.
Remove the skin from the ginger and cut the ginger into
wafer-thin slices.
Remove
the dark vein from scallops, wash well and pat dry. Add salt and mix well.
Heat
oil in the pan, add the scallops and deep-fry quickly for 1 minute or until
just cooked then remove from pan and drain well.
Heat
1-tablespoon oil in the pan, add the ginger and sauce, stir until sauce boils
and thickens, add the shallots and scallops and toss for 1 minute.
Serves
4.
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