Scallops& Shrimp & Cashews In Mandarin Sauce
Categories: Seafood, Chinese, Asian, Ethnic, Main dish
Yield: 4 servings
1 lb Bay scallops
1 lb Shrimp peeld & deveined
2 c Raw cashews
2 ea Garlic cloves minced
2 c Peanut oil
4 ea Green onions minced
1/4 c Dry sherry
1 ts Red wine vinegar
3 tb Tomato sauce
2 ts Chinese chili sauce
1 tb Oyster sauce
2 ts Mandarin (Tangerine) peel grated
1 tb sesame oil
1 tb Cornstarch
Place cashews & oil in a small pan over med-high heat.
Stir cashews occasionally until they turn very light golden.
Drain immediately then pat dry on paper towels.
Pour off but reserve 2 tb of oil for stir-frying.
Set aside in separate containers your green onions, garlic, shrimp & scallops.
Combine all sauce ingredients then mix well.
Combine your cornstarch with an equal amount of cold water then set aside.
Place your wok over highest heat.
When wok is very hot you will add reserved oil.
Roll oil around sides of wok then add garlic.
When it just begins to turn white, add shrimp & scallops.
Stir-fry for 60-70 secs. until scallops just begin to become white.
Stir in green onions then pour in sauce into wok.
When tyour sauce comes to a low boil then stir in a little of your cornstarch mixture.
Stir in cashews then adjust seasonings.
Spoon onto individual plates & serve at once.
ORIGIN: Liu Phong, Singapore, circa 1993