This is from ” Taste” by Sybil Kapoor. You could replace the scallops with some raw prawns if wished.
Ingredients
- 1 scant tsp cornflour
- 1 tbsp egg white
- 8 large scallops without their roe, cleaned
- 3 spring onions trimmed
- 4 thin slices ginger finely shredded
- 4 tbsps sunflower oil
- 140 g sugar snap peas topped and tailed
- 55 g shitake mushrooms torn or whole
- 2 tbsps sake
- sea salt
- 1 tsp soy sauce optional
Servings:
Instructions
- Beat the cornflour into the egg white with a fork. Pat the scallops dry and cut into quarters, then coat in the beaten egg white mixture.
- Finely slice the spring onions, separating the green tops from the white stems. Mix the ginger with the white stems.
- Bring a saucepan of salted water to the boil and add 1 tbsp of sunflower oil and the sugar snap peas. Cook for just 30 seconds then drain immediately.
- Heat 3 tbsps sunflower oil in a wok or frying pan. Add the ginger mix and sizzle for a few seconds then add the scallops and stir fry briskly for 20 seconds.
- Now add the mushrooms, stir fry briskly then add the sake, sugar snap peas and green spring onion tops. Season to taste with salt or soy sauce.
- Serve immediately with some steamed rice and perhaps chilli sauce.
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