ingredients
makes 25
25 large scallops
1 tablespoon oil
2 inch piece fresh ginger, grated
4 scallions, finely chopped
1 tablespoon Shaosing (Chinese) wine or dry sherry
2 teaspoons sesame oil
1 teaspoon cornstarch
25 won ton or egg noodle wrappers
oil, for shallow frying
1/2 ounce garlic chives, blanched, for serving
method
1. Carefully slice or pull off any vein, membrane or hard white muscle from the scallops, leaving any roe attached.
2. Heat the oil in a pan, add the ginger and scallion and cook over medium heat for 2 minutes, stirring occasionally. Increase the heat and, when the pan is very hot, add the scallops and stir-fry, tossing quickly, for 30 seconds. Remove the pan from the heat.
3. Blend the wine, sesame oil, cornstarch and a little salt and pepper in a small bowl until it forms a smooth paste. Pour over the scallops, return to the heat and toss over high heat for 30 seconds or until the liquid has thickened. Cool completely.
4. Working with one wrapper at a time and keeping the rest covered, brush the edge of each lightly with water. Place a scallop in the centre, bring up the sides and pinch together to form a pouch with a frill at the top. Put on a paper-covered baking tray and repeat with the remaining wrappers and filling.
5. Heat 3/4 inch oil in a pan to 180°C (350°F). The oil is hot enough when a cube of bread sizzles and turns golden brown in 15 seconds. Cook the scallop pouches, in batches if necessary, for 5 minutes, or until golden brown. Drain on paper towels. Tie a blanched garlic chive around each and serve immediately.
more information
The scallop pockets can be filled a day ahead, covered and refrigerated. Don't deep-fry until just before serving.
