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Stir-Fried Scallops In A Basket

Stir-Fried Scallops in a Basket recipe image
This Chinese main features Scallops (or prawns, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 264.0
Description
This Chinese main features Scallops (or prawns, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 Fresh Scallops (or prawns,
Directions
  1. 1
    Chicken breast, or fish -balls) 12 sl Giant bamboo shoot 12 sl Carrot 12 Fresh snow peas or thinly -sliced broccoli 2 c Shredded lettuce 2 md Potatoes 1/2 ts Salt 4 c Oil for deep frying 3 sl Fresh ginger 1 Clove garlic, crushed 2 tb Peanut oil 1 pn Salt 2/3 c Chicken stock 2 tb Gin 1/2 ts Sugar 1/4 ts White pepper 2 ts Thin soy sauce Cornstarch paste Contrasting texture, color and appearance are hallmarks of this im- pressive banquet dish.
  2. 2
    Slice bamboo shoot across grain into 2" triangles.
  3. 3
    Peel & slice carrots on bias.
  4. 4
    Remove strings from peas & wash.
  5. 5
    If substi- tuting broccoli, use peeled stems only; slice thinly on bias.
  6. 6
    Shred lettuce; arrange like nest on round 10" serving plate.
  7. 7
    Making Potato Basket: Peel, then coarsely shred potatoes.
  8. 8
    Or, slice potatoes into thin matchsticks.
  9. 9
    Rinse potatoes in cold water twice; soak them 30 minutes in cold salted water; rinse & drain.
  10. 10
    Slowly heat deep-frying oil in wok to medium hot; test potato slice: it should brown in 30 seconds.
  11. 11
    Dust potatoes with cornstarch so they will stick together when fried.
  12. 12
    Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to
  13. 13
    form deep basket.
  14. 14
    Press them in position with another strainer.
  15. 15
    If you use bowl for pressing, heat it first, because you don't want to cool frying oil.
  16. 16
    Immerse in oil & deep-fry until potatoes begin to brown.
  17. 17
    Remove from oil; take away top strainer only; drain; reserve.
  18. 18
    When ready to
  19. 19
    serve ,
  20. 20
    heat oil to very hot, but not smoking; deep-
  21. 21
    fry potatoes in strainer again until they are brown & crisp.
  22. 22
    Place basket in nest of lettuce.
  23. 23
    Blanching:
  24. 24
    Dip scallops in hot but not boiling water;
  25. 25
    remove in 15 seconds when scallops are warmed: don`t
  26. 26
    allow them to
  27. 27
    cook .
  28. 28
    Stir -frying: As you
  29. 29
    heat wok to medium hot,
  30. 30
    stir -
  31. 31
    fry ginger slices & garlic to flavor wok;
  32. 32
    remove when they start to brown; discard.
  33. 33
    When wok is hot, add peanut oil & salt; stir.
  34. 34
    Add bamboo shoots & carrots; stir-fry 1 minute.
  35. 35
    Add stock.
  36. 36
    When stock boils, add scallops, snow peas, sugar, white pepper, gin & soy sauce.
  37. 37
    Stir 1 minute.
  38. 38
    Add cornstarch paste to thicken.
  39. 39
    Transfer to potato basket.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 264.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.6g3%
Cholesterol 105.0mg35%
Sodium 1680.0mg70%
Total Carbohydrate 16.2g6%
Dietary Fiber 0.0g0%
Sugars 16.2g
Protein 39.0g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basket, boiling, chinese, frying, main, prawns, scallops, seafood, stir frying, stirfried, title
Read it online: https://www.chefs-mate.com/recipe/stir-fried-scallops-in-a-basket-2/