Fish-Flavored Glazed Scallops
Battered scallops are fried until golden and crisp, then tossed in fish-fragrant sauce for a rich, mellow, and aromatic flavor.
Ingredients
Scallops (squeeze dry, cut larger ones into smaller pieces, marinate with a pinch of salt and cooking wine)
300 g
Egg (crack into bowl, beat well, add cornstarch to make egg batter)
1
Cornstarch (for making egg batter)
2 tbsp
Sugar
1 tbsp
Vinegar
1 tbsp
Soy sauce
1 tsp
Cooking wine
1 tbsp
Salt (additional small amount for marinating)
1/3 tsp
MSG
1/3 tsp
Cornstarch slurry
1 tbsp
Pickled chili pepper (finely minced)
15 g
Scallion, ginger, garlic (each finely minced)
50 g total
Cooking oil (for deep frying)
250 g (approx. 30 g used)
Instructions
1
Step 1
Squeeze all moisture out of the scallops, cut larger ones into smaller pieces, marinate with a small amount of salt and cooking wine. Crack the egg into a bowl, beat well, add cornstarch to make an egg batter, add the scallops and mix evenly. Finely mince the pickled chili pepper, scallion, ginger and garlic separately.
2
Step 2
Place sugar, vinegar, soy sauce, cooking wine, salt, MSG and cornstarch slurry in a bowl and mix well to make a sauce.
3
Step 3
Pour cooking oil into a pot and heat up, add scallops one by one and fry until cooked, remove from oil. Reheat the oil, fry the scallops a second time until golden brown and crispy, then remove and place on a plate.
4
Step 4
Pour out most of the remaining oil in the pot, leave a small amount, add minced pickled chili pepper, minced scallion, ginger and garlic and stir-fry until fragrant, pour in the pre-mixed sauce and cook until thickened, add the fried scallops and stir evenly to serve.
