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Fish, Asian/Hawaiin | |
| 2 �tablespoons Shaohsing rice wine or dry sherry 3 teaspoons dark soy sauce 1 teaspoon vegetable oil 1 cup cornstarch 1 � pounds sea scallops 1 �tablespoons light soy sauce 3 tablespoons chicken stock 2 tablespoons sugar 1 teaspoon white vinegar 2 teaspoons potato starch 4 cups plus 3 tablespoons peanut or vegetable oil 4 dried chili peppers, broken into pieces according to taste 1 tablespoon minced garlic 1 teaspoon diced ginger 3 scallions, white and light green parts only, chopped 2 teaspoons black vinegar 1 teaspoon sesame oil Steamed broccoli White rice. | |
| 1. Make the marinade: combine the egg, 1 � tablespoons rice wine, 1 teaspoon dark soy sauce, 1 teaspoon vegetable oil and � cup cornstarch in a large bowl. If needed, remove the tab of flesh attached to each scallop. Add scallops and stir to combine. Transfer scallops to a clean bowl. Cover and refrigerate for 6 to 8 hours or overnight. 2. Make the sauce: combine 1 tablespoon rice wine, 2 teaspoons dark soy sauce, light soy sauce, chicken stock, sugar and white vinegar in a small bowl. In a separate small bowl, combine the potato starch with 1 � tablespoons water and stir until dissolved. 3. Heat 4 cups oil in a wok until moderately hot (roughly 280 degrees). Meanwhile, remove the scallops from the marinade and toss with � cup cornstarch, shaking off excess. Add the scallops to the oil and, using a slotted spoon, gently stir the scallops until they separate and begin to crust, about 30 seconds. Using a slotted spoon, remove the scallops and transfer to a strainer suspended over a bowl. 4. Turn the heat to the highest level until the oil reaches 350 degrees. Add the scallops and cook for another 20 seconds. Remove to strainer and drain. 5. When the oil has reached 375 degrees, add the twice-fried scallops and cook for another 45 seconds, until the pieces develop a golden-brown crust and are completely cooked through but still juicy. Remove to strainer. 6. Carefully pour the hot oil into an empty pot and clean the wok with a paper towel. Return the wok to the stove and place over highest heat. 7. When the wok is very hot, swirl 3 tablespoons oil around it to coat the surface. Remove all but 1 teaspoon of oil from wok and add the peppers, stirring until they scorch and begin to smoke. Working quickly, add the garlic, ginger and scallions and stir without browning until they become fragrant, about 10 seconds. Add the sauce, using a spoon to stir constantly. When it boils, stir the dissolved potato starch once more before adding it in 1-teaspoon increments until the sauce is thickened. 8. Immediately add the scallops to the wok and stir until completely coated, about 15 seconds. Mix in the black vinegar, stir once and sprinkle with sesame oil. Serve immediately, with broccoli and rice. | |
Unrated | |
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