Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    fresh scallops -- (or prawns
                        chicken breast -- or fish
  12      slices        giant bamboo shoot
  12      slices        carrot
  12                    fresh snow peas or thinly -- sliced broccoli
   2      cups          shredded lettuce
   2      medium        potatoes
     1/2  teaspoon      salt
   4      cups          oil for deep frying
   3      slices        fresh ginger
   1      clove         garlic -- crushed
   2      tablespoons   peanut oil
   1      pinch         salt
     2/3  cup           chicken stock
   2      tablespoons   gin
     1/2  teaspoon      sugar
     1/4  teaspoon      white pepper
   2      teaspoons     thin soy sauce
                        cornstarch paste

Preparation:

Contrasting texture, color and appearance are hallmarks of this impressive banquet dish. Preparation: Slice bamboo shoot across grain into 2" triangles. Peel and slice carrots on bias. Remove strings from peas and wash. If substituting broccoli, use peeled stems only; slice thinly on bias. Shred lettuce; arrange like nest on round 10" serving plate. Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice potatoes into thin matchsticks. Rinse potatoes in cold water twice; soak them 30 minutes in cold salted water; rinse and drain. Slowly heat deep-frying oil in wok to medium hot; test potato slice: it should brown in 30 seconds. Dust potatoes with cornstarch so they will stick together when fried. Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to form deep basket. Press them in position with another strainer. If you use bowl for pressing, heat it first, because you don't want to cool frying oil. Immerse in oil and deep-fry until potatoes begin to brown. Remove from oil; take away top strainer only; drain; reserve. When ready to serve, heat oil to very hot, but not smoking; deep-fry potatoes in strainer again until they are brown and crisp. Place basket in nest of lettuce. Blanching: Dip scallops in hot but not boiling water; remove in 15 seconds when scallops are warmed: don't allow them to cook. Stir-frying: As you heat wok to medium hot, stir-fry ginger slices and garlic to flavor wok; remove when they start to brown; discard. When wok is hot, add peanut oil and salt; stir. Add bamboo shoots and carrots; stir-fry 1 minute. Add stock. When stock boils, add scallops, snow peas, sugar, white pepper, gin and soy sauce. Stir 1 minute. Add cornstarch paste to thicken. Transfer to potato basket. Serv