I usually try to source Queensland saucer scallops for this dish, with their firm-medium, flavoursome flesh. Be sure to pat the scallop meat dry with a paper towel to remove any excess moisture before cooking and only cook this dish “a la minute” – the scallops should be rare and the snowpeas bright green and crunchy. You could of course substitute fresh green prawns for the scallops. If you are allergic to peanuts, use vegetable oil.
2 tbsp light soy sauce
1 tsp malt vinegar
1 tsp brown sugar
½ tsp sesame oil
1 tbsp peanut oil
24 scallops, removed from their shells (about 240g scallop meat)
120g snowpeas, topped and tailed
3 spring onions, cut into 7cm lengths
4 ginger slices
2 tbsp shao hsing wine or dry sherry
1. Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.
2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper.
3. Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds.
4. Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately.
If you like this recipe, try Kylie Kwong’s stir-fried asparagus with garlic.