[CH] Last Night's Dinner - Szechuan Scallops
RisaG (radiorlg@yahoo.com)
Wed, 8 Jan 2003 15:03:17 -0800 (PST)
This was soooo good. I adapted this from Taste by
David Rosengarten, one of my favorite books. I haven't
cooked from it in awhile.
I didn't think it was spicy enough and put some chile
paste into my plates worth. Steve thought it was too
hot but enjoyed it anyway.
* Exported from MasterCook *
Szechuan Scallops in Chili & Garlic
Sauce
Recipe By : adapted from Taste by David
Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Oriental
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 lb sea scallops -- with muscle
removed
4 tsp salt
2 tbsp hoisin sauce
2 tbsp chili sauce
2 tsp rice wine
1 tsp thin soy sauce
1 tsp fish sauce
1 tsp chili paste with garlic
1/2 tsp sesame oil -- "beef" flavor
1/2 tsp chili oil
1/2 tsp Splenda Sweetener
2 cups vegetable oil
2 tbsp ginger root -- freshly grated
3 tbsp garlic -- finely minced
1/2 cup scallion (white & green parts)
-- minced
1 tsp dried red pepper flakes
cilantro leaves, whole -- for
garnish
Thoroughly wash the scallops, remove the muscle on the
side, and sprinkle with 1 tsp salt. Allow to stand for
1/2 hr.
Prepare sauce (can be done hours before): Mix together
the hoisin sauce, chili sauce, rice wine, soy sauce,
fish sauce, chile paste, sesame oil, chili oil,
Splenda. Reserve.
When ready to cook, bring the vegetable oil to 375° in
a wok.*
Thoroughly wash off the scallops and then add another
tsp of salt to the scallops, mix, let stand 30
seconds. Wash off the salt and repeat this twice more.
The final time, drain well but do not dry, let some
water cling to the scallops.
Immerse 1/2 of the scallopss in the oil, and cook
until just cooked (20 seconds or so)/. Remove to paper
towels. Add the rest and do the same thing.
Drain all but 2 tbsp oil from the wok. Over HIGH heat,
stir-fry the ginger, garlic, scallions and chile
flakes for 1 minute. Add the reserved scallops, and
toss well to blend. Add the reserved sauce, and stir
to coat the scallops well. Turn the dish out onto a
platter, garnish with cilantro leaves and serve
immediately, with a bowl of chile paste on the side,
or a bottle of chili oil.
- - - - - - - - - - - - - - - - - -
Serving Ideas : white rice, pea pod leaves w/garlic
NOTES : Risa's notes:
* I used an electric wok and set it for 375°F.
RisaG
__________________________________________________
Do you Yahoo!?
Yahoo! Mail Plus - Powerful. Affordable. Sign up now.
http://mailplus.yahoo.com