Stir-fried scallops in a basket is a dish made by stir-frying scallops with vegetables in a wok or frying pan. The scallops are usually cooked in a light batter before being stir-fried with the vegetables.
Preparation:Slice bamboo shoot across grain into 2 triangles.
Peel
Remove strings from peas
Ifsubstituting broccoli, use peeled stems only; slice thinly on bias.
Shred lettuce; arrange like nest on round 10 serving plate.
Making Potato Basket:Peel, then coarsely shred potatoes.
Or, slicepotatoes into thin matchsticks.
Rinse potatoes in cold water twice;soak them 30 minutes in cold salted water; rinse
Slowly heatdeep-frying oil in wok to medium hot; test potato slice:it shouldbrown in 30 seconds.
Dust potatoes with cornstarch so they will sticktogether when fried.
Arrange them in a cross-hatch pattern on Chinesewire strainer or other suitable strainer to form deep basket.
Pressthem in position with another strainer.
If you use bowl for pressing,heat it first, because you don't want to cool frying oil.
Immerse inoil
Remove from oil; takeaway top strainer only; drain; reserve.
When ready to serve, heat oil to very hot, but not smoking; deep-frypotatoes in strainer again until they are brown
Place basketin nest of lettuce.
Blanching:Dip scallops in hot but not boiling water; remove in 15seconds when scallops are warmed: don`t allow them to cook.
Stir-frying:As you heat wok to medium hot, stir-fry ginger slices
Whenwok is hot, add peanut oil
Add bamboo shoots
Add stock.
When stock boils, add scallops, snowpeas, sugar, white pepper, gin
Stir 1 minute.
Addcornstarch paste to thicken.
Transfer to potato basket.
Serve.
Serves 4~ .
Ingredients
Directions
Preparation:Slice bamboo shoot across grain into 2 triangles.
Peel
Remove strings from peas
Ifsubstituting broccoli, use peeled stems only; slice thinly on bias.
Shred lettuce; arrange like nest on round 10 serving plate.
Making Potato Basket:Peel, then coarsely shred potatoes.
Or, slicepotatoes into thin matchsticks.
Rinse potatoes in cold water twice;soak them 30 minutes in cold salted water; rinse
Slowly heatdeep-frying oil in wok to medium hot; test potato slice:it shouldbrown in 30 seconds.
Dust potatoes with cornstarch so they will sticktogether when fried.
Arrange them in a cross-hatch pattern on Chinesewire strainer or other suitable strainer to form deep basket.
Pressthem in position with another strainer.
If you use bowl for pressing,heat it first, because you don't want to cool frying oil.
Immerse inoil
Remove from oil; takeaway top strainer only; drain; reserve.
When ready to serve, heat oil to very hot, but not smoking; deep-frypotatoes in strainer again until they are brown
Place basketin nest of lettuce.
Blanching:Dip scallops in hot but not boiling water; remove in 15seconds when scallops are warmed: don`t allow them to cook.
Stir-frying:As you heat wok to medium hot, stir-fry ginger slices
Whenwok is hot, add peanut oil
Add bamboo shoots
Add stock.
When stock boils, add scallops, snowpeas, sugar, white pepper, gin
Stir 1 minute.
Addcornstarch paste to thicken.
Transfer to potato basket.
Serve.
Serves 4~ .
