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Peking Scallops   HT   Chinese  MC  15mins


Serves  4      Hot   Chi   Seafood  Alcohol  Main Course  Dairy Free  Eggless  China  Asia  Asian



   1 tbsp Cornflour

   60ml/2fl.oz. Dry White Wine

   2 tbsp Peanut Oil

   2 Spring Onions, green and white parts finely chopped

   450g/1lb shelled Scallops

   240ml/8fl.oz. Chicken Stock


   A few drops of Hot Red Pepper Sauce

   1/2 teasp Ground Ginger

   50g/2oz Water Chestnuts, thinly sliced




1. In a small bowl blend together the cornflour and dry white wine. Set aside. 

2. Heat the peanut oil in a large frying pan over medium-high heat, until almost smoking. Remove the pan from heat and add the spring onions. Return to the heat and stir fry until the onions are soft. 

3. Add the scallops and stir fry for 1 minute.

4. Add the stock, salt, red pepper sauce ginger and water chestnuts and continue to cook, stirring for 1-2 minutes.

5. Stir in the cornflour and wine mixture, raise the heat to high bring to the boil and cook until it thickens. Serve immediately.






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