Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

A quick and spicy Thai style supper in 15 minutes! A recipe that is easy and quick to prepare and cook. Ideal when having guests and friends visiting.

Ingredients: (Serves 4)

700 g/1½ lb scallops, with their coral

2 tablespoons vegetable oil

2-3 tablespoons Chinese fermented black beans, rinsed, drained and coarsely chopped

2 garlic cloves, peeled and finely chopped

4 cm/1½ inch piece fresh root ginger, peeled and finely chopped

4-5 scallions, thinly sliced diagonally

2-3 tablespoons soy sauce

1½ tablespoons Chinese rice wine or dry sherry

1-2 teaspoons sugar

1 tablespoon fish stock or water

2-3 dashes hot pepper sauce

1 tablespoon sesame oil

Freshly cooked noodles, to serve

Method:

Pat the scallops dry with absorbent kitchen paper. Carefully separate the orange coral from the scallop. Peel off and discard the membrane and opaque muscle that attaches the coral to the scallop. Cut any large scallops crossways in half, leave the corals whole.

Heat a wok or large frying pan, add the oil and when hot, add the white scallop meat and stir-fry for 2 minutes, or until just beginning to color on the edges. Using a slotted spoon or spatula, transfer to a plate. Reserve.

Add the black beans, garlic and ginger and stir-fry for 1 minute. Add the scallions, soy sauce, Chinese rice wine or sherry, sugar, fish stock or water, hot pepper sauce and the corals and stir until mixed.

Return the scallops and juices to the wok and stir-fry gently for 3 minutes, or until the scallops and corals are cooked through. Add a little more stock or water if necessary. Stir in the sesame oil and turn into a heated serving dish. Serve immediately with noodles.

Happy Cooking,

Carol