Recipe courtesy of Paul Wildermuth

Crispy Scallops with Fresh Water Chestnuts

Getting reviews...
Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

Directions

  1. In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.
Jordan Andino

Scallop Risotto

14m Easy 97%
CLASS
17m Easy 99%
CLASS
15m Easy 96%
CLASS
18m Easy 98%
CLASS
24m Easy 98%
CLASS
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages