| I'm back from hot and humid Singapore and not | | | | Small knob fresh ginger - approx 8g |
| ready to give up my love affair with eating all | | | | 1 small red chilli |
| things Oriental. We're big fans of Asian food at | | | | 4 fat garlic cloves |
| the best of times, but since the trip, I'm keen as | | | | 2 tbsp Shaoxing rice wine - or dry sherry |
| mustard (or perhaps I should say wasabi!!!) to | | | | 2 tbsp sunflower oil |
| create new taste sensations - so watch this | | | | 2 tbsp water |
| space. | | | | 1 tbsp soy sauce |
| Anyway, to continue the mood, I thought I'd give | | | | 1 heaped tsp caster sugar |
| you a scrumptious palate teaser, full of Eastern | | | | 1/2 tsp Chinese five spice powder |
| promise... | | | | Equipment: |
| This one's got it all going on - sweet juicy scallops, | | | | Chopping board and sharp knife |
| briefly cooked to retain their soft, delicate texture | | | | Heavy based frying pan |
| with stir fried spring onions, cooked so fast | | | | Food processor |
| they're squeaking! | | | | Plate |
| But as usual it's the sauce stealing the show - it's | | | | Here's What You Do: |
| bold and exotic - a perfect balance of sweet, hot, | | | | Peel and roughly slice the ginger, then tip in the |
| salty and sour imprinting a deep long aftertaste | | | | food processor with the garlic cloves and chilli |
| on your tongue. | | | | (de-seed it first if preferred) then blitz until fine. |
| Added to this, Scallops Oriental is very quick and | | | | Slice the spring onions in half lengthways then slice |
| easy to put together, making it a perfect first | | | | thinly on the diagonal. |
| course for a supper party. | | | | Next, place a dry fring pan over a high heat and |
| Hell! Why not push the boat out and treat | | | | leave it to get good and hot, then add 2 |
| yourself to a plateful for a midweek supper? Just | | | | tablespoons of sunflower oil. |
| pad it out with some thin egg noodles seasoned | | | | Place the scallops in the pan (reserving their milky |
| with a splash of soy and sweet chilli sauce and | | | | juice for later) and sear both sides for 30 |
| away you go. Faster than a takeaway and tons | | | | seconds or until just coloured, then transfer to a |
| tastier too. Delish! | | | | plate. |
| N.B: If you don't have a wet fish shop nearby, | | | | Now spoon the contents from the food |
| Tesco are currently selling 200g container of fresh | | | | processor into the frying pan with 1/2 tsp Chinese |
| scallops for £3 - you'll find them in the | | | | five spice and stir fry for 1 minute. |
| chilled fish section and they work perfectly well in | | | | Next add 2 tbsp of Shaoxing Chinese rice wine, 2 |
| this recipe. | | | | tbsp water, 1 tbsp soy sauce, the reserved milky |
| Serves: 2 as a starter | | | | liquid from the scallops, 1 heaped tsp sugar and |
| Preparation Time: 10 minutes | | | | the spring onions and stir fry for 1 minute. |
| Cooking Time: 3 minutes | | | | Now return the scallops to the pan and stir fry in |
| Effort Level: Easy | | | | the sauce for a futher minute. |
| Ingredients:300g scallops | | | | Serve. |
| 4 spring onions | | | | |