Chinese Recipe: Spicy Jumbo Scallops with Baby Bok Choy

Spicy Jumbo Scallops with Bay Bok Choy (蒜蓉大干贝).


Ingredients
5 frozen jumbo scallops
1 cup cooking oil
1 cup shredded carrot
5 heads baby bok choy
1 tsp cornstarch
3 cups cooking oil
Group A
1/8 tsp salt
1/2 egg white
1 tablespoon cornstarch
1 tablespoon cooking oil
Group B
4 oz shredded fresh papaya
1 shredded red chili pepper
pinch rau ram (vietnamese herb)
1/2 tsp fresh minced garlic
1/8 tsp salt
1 tablespoon sugar
1 tablespoon lemon juice
2 tsp sesame oil
Group C
1 tsp minced ginger
1 tsp scallion
1 tsp minced fresh garlic
1 tablespoon minced garlic chili sauce
Group D
1 1/2 tablespoon sugar
1 1/2 tablespoon lemon juice
1 tsp cooking wine
1/3 cup chicken broth
2 tsp cornstarch/water mix (1 tsp of each)
2 tsp sesame oil
1/8 tsp white pepper salt to taste
Cooking Method
1. Defrost, clean, and dry jumbo scallops. Marinate in Group A for several hours
2. Heat 1 cup oil in wok until hot and stir-fry shredded carrot. Drain and set aside
3. Combine Group B ingredients and mound in center of plate
4. Wash baby bok choy and cut in half (from top to bottom). Steam until cooked. Set aside.
5. Toss marinated scallops with 1 tsp cornstarch. Heat 3 cups cooking oil until hot and fry scallops until golden brown. drain nd set aside.
6. Heat 1 tablespoon oil until hot, then stir-fry Group C ingredients. combine Group D and cook until sauce thickens.
7. Add scallops and toss well. Remove contents to plate. Place baby bok choy around scallops
8. Garnish with fried carrot