Hunan Spicey Stir-fried Scallops (Lake Dongting Scallops)

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Hunan Lake Dongting Scallops

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Lake Dongting (Lake Tung Ting) is a large, shallow lake in northeastern Hunan province. Located in a flood basin of the Yangtze River, its size varies with the seasons but it is generally considered to be the second largest fresh water lake in China.

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It is also considered to be the place of origin for dragon boat racing. This recipe was probably designed for the freshwater scallops from the lake but you can use the larger bay scallops.

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Like most Hunan recipes, this one derives its heat from chili peppers rather than from chili sauces or Sichuan peppercorns. You can control the level of heat simply by adjusting the number of dried chili peppers that you use.

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It also calls for dried tangerine peel (mandarin orange), which is available in any Chinese grocery, but you can use tangerine or clementine zest. Green bell pepper can be substituted for the red ones and the water chestnuts are optional, but I like the crunch.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Ingredients:

1 Lb. of Fresh Scallops (slice ¼ inch thick crosswise)

I Tablespoon Cornstarch

2 Cups of Oil

Mix in a bowl and refrigerate for at least 20 minutes.

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Seasonings:

1 Piece of Dried Tangerine Peel

3 Dried Chili Peppers cut into small pieces

1 Teaspoon Minced Ginger Root

1 Tablespoon Minced Garlic

3 Scallions cut into pea-size pieces including the green

½ Red Pepper cut into ½ inch squares

½ Cup Sliced Water Chestnuts

Soak the tangerine peel in hot water for 15 minutes and then mince to make about one tablespoon. (Otherwise, you can substitute one teaspoon full of tangerine or clementine zest)

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Sauce Mixture:

2 tablespoons Black Soy Sauce

3 Tablespoons Ketchup

1 Tablespoon Sugar

1 Tablespoon Dry White Wine

1 Teaspoon Chinese Red Vinegar

1 Tablespoon Water

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Cooking Instructions:

1. Heat the oil in a pan that is large enough that it will be less than half full once the scallops are added. That will keep the hot oil from boiling over and starting a fire, but just in case keep the cover handy.
2. Add the scallop mixture half at a time and cook about 30 seconds until they turn white. Remove them with a strainer or slotted spoon and repeat with the second half.
3. Transfer two tablespoons of oil to a large heavy frying pan and lightly brown the bell pepper, gingerroot, garlic, scallions and chili peppers including the seeds.
4. Then stir in the sauce mixture and continue cooking until it begins to bubble.
5. Finally, add the shrimp and the sliced water chestnuts to the pan and stir-fry briefly before serving over cooked rice.

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Serve with:

Chinese Stuffed Eggplant

Stir-fried Baby Corn and Broccoli or

Chinese Broccoli in Ginger and Wine Sauce

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