Scallops in Szechwan Spicy Sauce
| Yield: | 4 Servings |
| Categories: | Chinese, Fish |
| 4 | c | Peanut oil for deep-frying up to 5 c |
| 3/4 | lb | Large scallops, cut in half through the middle |
| SAUCE | ||
| 2 | Dried red chile peppers, seeded, soaked for one hour in water, then drained and chopped | |
| 2 | tb | Light soy sauce |
| 1 | pn | Sugar |
| 1/2 | tb | Rice wine vinegar |
| 1 | tb | Dry sherry |
| FINAL | ||
| 2 | tb | Fresh peanut oil |
| 1/2 | ts | Finely grated fresh ginger |
| 2 | Cloves garlic, chopped fine | |
| 6 | Green onions, cut chinese style |
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