Scallops In Szechwan Spicy Sauce

Course : Seafoods
Serves: 4
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4 cups peanut oil for deep-frying -- up to 5 c
3/4 pound large scallops -- cut in half the middle
2 medium dried red chile peppers -- seeded, soaked for 1 hour in water then chopped
2 tablespoons light soy sauce
1 dash sugar
1/2 tablespoon rice wine vinegar
1 tablespoon dry sherry
2 tablespoons fresh peanut oil
1/2 teaspoon finely grated fresh ginger
2 cloves garlic -- chopped fine
6 medium green onions -- cut Chinese

Preparation / Directions:

Heat deep frying oil to 360F 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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