Stuffed Scallops with Snow Peas

Serves 4


Ingredients:

12 large fresh scallops
1 spring onion
100g shelled prawns
2 tsp dry sherry or rice wine
1 tbsp light soy sauce
½ cup cornflour
2 cup vegetable oil
1 tsp finely shredded ginger
100g fresh snow peas
⅔ cup water
½ tsp chicken stock powder


Method:

1. Dry the scallops with kitchen paper and set aside.
2. Chop the white part of the spring onion in a food processor and then add the prawns and half the sherry and half the soy sauce. Add 2 teaspoon cornflour.
3. Cover the top of each scallop generously with the prawn mixture and roll in cornflour.
4. Heat the oil and fry the scallops until the surface is lightly golden and then remove to a serving plate.
5. Pour off the oil and wipe out the pan. Return 2 tablespoon of the oil to the pan and stir-fry the snow peas briefly with the chopped spring onion greens and ginger. Add water mixed with chicken stock powder, 2 teaspoon cornflour and the remaining sherry and soy sauce. Stir until thickened.
6. Pour the snow peas and sauce over the scallops and serve at once.