How To make Scallops In Szechwan Spicy Sauce
4 c Peanut oil for deep-frying
-up to 5 c 3/4 lb Large scallops, cut in half
-through the middle
SAUCE:
2 ea Dried red chile peppers,
-seeded, soaked for one -hour in water, then -drained and chopped 2 tb Light soy sauce
1 pn Sugar
1/2 tb Rice wine vinegar
1 tb Dry sherry
FINAL:
2 tb Fresh peanut oil
1/2 ts Finely grated fresh ginger
2 ea Cloves garlic, chopped fine
6 ea Green onions, cut chinese
-style Heat deep frying oil to 360 degrees and deep-fry 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.
How To make Scallops In Szechwan Spicy Sauce's Videos
Perfectly Seared Scallops
A quick demo video showing you how easy it is to cook Scallops at home. After watching this video you will have a full understanding in how to cook scallops just like the Chefs do in their restaurants. No need to go to the fancy restaurants anymore. Cook these and you will always be the star of the party. Hope you enjoy, like and subscribe. Please share this video if you do.
How to Cook the Perfect Scallops w/ Asparagus in 10 mins • Chinese Seafood & Vegetable Recipe
How to cook Chinese Style Pan Seared Scallops with Asparagus 扇贝炒芦笋? This is a super easy dish to put together and super yummy too! You just need to thaw the frozen scallops properly to get the best results. Also, by cooking this dish at home, you save a lot more money because this dish is very expensive if you order it at the restaurant.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
Blanching asparagus
===
1/2 teaspoon of salt
A few drops of cooking oil
9 plump stalks of asparagus
Pan-sear scallops over medium heat
(New Zealand scallops recommended)
====
8 scallops
Making the gravy
====
3 cloves of garlic - chopped
1/2 cup of water
1/2 teaspoon of chicken stock powder
1.5 tablespoons of oyster sauce
1/3 teaspoon of sugar
Some cornstarch solution
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan:
Cooking oil:
Frozen scallops:
Chicken stock powder:
Oyster Sauce:
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If you like this recipe, you might like these too:
Sautéed French Beans w/ Minced Pork & Preserved Olive Veg
Garlic Chives w/ Bean Sprouts & Salted Fish
Stir Fry Bean Sprouts with Salted Fish 咸鱼炒豆芽
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
The Biggest Mistakes Everyone Makes When Cooking Scallops
If you’re a seafood lover, chances are you enjoy a perfectly prepared scallop. With its smooth texture and mild flavor, a scallop can be quite a delicacy. Perhaps you’ve had this delectable seafood treat at one of your favorite restaurants and have decided to try your hand at preparing a dish yourself. You may have learned the hard way that it’s not as easy as it seems.
Are you struggling to do a scallop recipe justice? If so, you’ve come to the right place. These are the biggest mistakes everyone makes when cooking scallops.
#Scallops #Seafood #Cooking
Buying them 'wet' | 0:00
Forgetting to dry them | 1:06
Buying frozen ones | 2:01
Using regular butter | 2:55
Overcooking them | 3:46
Using powdered spices | 4:38
Strong sauces or flavors | 5:28
Moving the pan around | 6:16
Assuming you can only sear | 6:56
Read Full Article:
Scallops in Black Bean Sauce Recipe
Here is the link to the written recipe:
Kung Pao Scallops Chinese Stir Fry Recipe
Learn How to Make Kung Pao Scallops Stir Fry
Recipe:
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#kungpao #kungpaorecipes #kungpaoscallops
Probably The BEST CHILLI OIL Ever
So here it is, we've had requests for us to post our recipe for CHILLI OIL. Here it is in all it's glory. Hope you enjoy this recipe for Probably The BEST CHILLI OIL Ever
These amounts will give you a fairly large containers worth of sauce, if you want less just halve the amounts.
Here's the recipe:
400g Shallots
500g Dried chilli
400g Garlic
400g Dried shrimp
1.5-2 Tbsp Salt
50g Coriander seeds
1L Rice bran oil for deep frying
200ml Rice bran oil to use in the blender
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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