Crispy Scallops with Fresh Water Chestnuts

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1/2 gallon vegetable oil for frying

8 to 12 (U 10) scallops

Salt and pepper

1 cup cornstarch

4 to 6 Thai chilies

8 to 12 water chestnuts

4 bunches scallions, cut on the bias

2 cups shiitake mushrooms

1/4 cup red wine vinegar

1/2 cup sugar

1 tablespoon ginger, julienned

1 bunch Thai basil

1 bunch cilantro

1 cucumber, thinly sliced