Spicy scallops

Name: Spicy scallops
Cuisine: China
Ingredients: 1 tablespoon cornflour mixed with 50 ml/2 fl oz rice wine or dry white wine; 4 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 50 g/2 oz water chestnuts, thinly sliced, rinsed and dried; several dashes of hot red pepper sauce, to taste; ½ teaspoon ground ginger; 250 ml/8½ fl oz fish stock; sea salt; 500 g/1 lb 2 oz fresh shelled scallops peanut oil, for stir-frying

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths
500

Asia
China
Fish course
Pescatarian
Spicy

Method

Heat a wok or shallow pan, add a little oil and stir-fry the spring onions until they are soft.
Add the scallops and stir-fry for a further minute.
Add all the sauce ingredients and stir-fry until the sauce thickens, then serve.