Shrimp And Scallops With Chinese Twisted Doughnuts

By á-170456

Ingredients

• 1/4 pound uncooked medium shrimp shelled, deveined
• 1/4 pound sea scallops
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground white pepper
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 1 teaspoon fresh red or green jalapeño chile seeded, and cut into thin strips
• 1 cup snow peas trimmed
• 1/3 cup chicken stock (or canned chicken broth)
• 1/4 cup sliced water chestnuts
• 1 tablespoon Chinese rice wine (or dry sherry)
• 1 teaspoon salt
• 1 1/2 cups thinly-sliced Chinese doughnuts (either freshly made or leftover)
• 1/3 cup halved macadamia nuts

Details

Servings 4

Preparation

Step 1

Toss the shrimp and scallops together with the cornstarch, salt and pepper in a medium bowl until the seafood is coated. Let stand for 10 minutes.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and chili and stir-fry until fragrant, about 30 seconds. Add shrimp and scallops and stir constantly until the shrimp turn pink, 2 to 3 minutes. Add the snow peas, chicken stock, water chestnuts, rice wine and salt, and cook until the snow peas begin to soften, about 2 minutes. Toss in the Chinese doughnuts and cook until they are heated through, about 1 minute. Scoop the contents of the wok onto a serving platter, sprinkle with macadamia nuts.

This recipe yields 4 servings.