Recipe - Scallops In Szechwan Spicy Sauce

4 cup Peanut oil for deepfrying
up to 5 c
Three fourths pound 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 tablespoon Light soy sauce
1 pn Sugar
One half tablespoon Rice wine vinegar
1 tablespoon Dry sherry

FINAL
2 tablespoon Fresh peanut oil
One half teaspoon Finely grated fresh ginger
2 Cloves garlic, chopped fine
6 Green onions, cut chinese
style

Heat deep frying oil to 360 degrees and deepfry the scallops for just a
few minutes. Drain and set aside. Mix the ingredients for the sauce and
set aside. Heat a wok and add the oil, ginger, and garlic and chow for a
moment. Add the green onions and the scallops. Toss for a few seconds and
add the sauce mixture. Stir fry until all is hot and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini