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Scallops in Szechwan Spicy Sauce

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Submitted by ALB

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 946
CUPS ML PEANUT OIL
¾ 340.2
POUND G SCALLOPS
halved
Sauce
1 1
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
1 1
PINCH PINCH SUGAR *
½ 7.5
TABLESPOON ML RICE VINEGAR
1 15
TABLESPOON ML SHERRY
dry
2 3E+1
TABLESPOONS ML PEANUT OIL
½ 2.5
TEASPOON ML GINGER
grated
2 2
CLOVES CLOVES GARLIC
chopped
6 6

Directions

Heat deep frying oil to 360 degrees 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 2082 97% from fat
 % Daily Value *
Total Fat 224g 344%
Saturated Fat 38g 189%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 552mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 42g
Vitamin A 6% Vitamin C 9%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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