Ho lan dau chow dai tze

Ho lan dau chow dai tze

Scallops with snow peas

By
From
The Complete Asian Cookbook
Serves
2-3
Photographer
Alan Benson

This delicate dish must not be overcooked, so have seasonings measured and cornflour mixed with water in readiness for adding and serve immediately.

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
2 leeks, thinly sliced, white part only
1/2 teaspoon fresh ginger, finely grated
250g scallops, cleaned
125g snow peas, trimmed
2 teaspoons cornflour
1 teaspoon light soy sauce
1/2 teaspoon salt

Method

  1. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the leek and ginger and cook for 1 minute. Add the scallops and stir-fry over high heat for 1 minute, then add the snow peas and stir-fry for a further 1 minute. Push the scallops and vegetables to one side of the pan.
  2. In a bowl, combine the cornflour and 60 ml cold water to make a smooth paste. Add to the wok with the soy sauce and stir until the sauce thickens, about 1 minute. Stir in the scallops and vegetables to coat, sprinkle with the salt and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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