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.
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Here is the link to the written recipe:
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For Seafood Lovers, here another seafood cooking for you.
Do you crave noodles? 10 minute spicy garlic noodles
#shorts #noodle #spicy #garlic #chilioil
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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How to Perfectly Sear Scallops with Alton Brown | Good Eats | Food Network
When it comes to cooking scallops, there's a few rules you need to follow to sear them to perfection. Alton Brown knows best.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Seared Scallops
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 8 min
Prep: 5 min
Cook: 3 min
Yield: 4 servings
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Directions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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How to Perfectly Sear Scallops with Alton Brown | Good Eats | Food Network
Super Easy Scallop Tofu in Superior Sauce 上等带子豆腐 Chinese Food Recipe | Chinese Seafood Recipe
This Scallop Tofu in Superior Sauce is a super easy and yummy recipe that can be cooked within 10 mins. Just prepare the ingredients in advance and leave this as the last dish to cook amongst your spread.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok and Greenpan for the cute sauce 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 pax
Step 1: Steam scallops & tofu first
4 pieces of scallops - cut into halves
1/4 teaspoon of salt
1 teaspoon of cornflour
1 tube of egg tofu - cut into 8 pieces
Cornstarch solution (mix 1 tbsp of cornflour + 1.5 tbsp of water)
Hydrate 8 pieces of wolfberries in hot water - set aside
Some parsley leaves - set aside
Step 2: Making the superior sauce
3 pieces of young ginger
2 cloves of minced garlic
3pcs dried scallops soaked in 1/2cup of water for 2 hrs-shredded
1 tablespoon of oyster sauce
1/4 teaspoon of sugar
Some cornstarch solution (mix 1 part cornstarch w/ 2 parts water)
1 teaspoon of sesame oil
1 teaspoon of Chinese cooking wine
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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!
Cast Iron Wok:
Oyster Sauce:
Sesame Oil:
Shaoxing wine aka Chinese cooking wine:
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If you like this recipe, you might like these too:
Pork Ribs King /Kyoto Ribs排骨王 / 京都排骨
Braised Pork Ribs in Oyster Sauce 蚝油焖排骨
Steamed Spare Ribs w/ Black Beans 港式点心黑豆蒸排骨
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