---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STIR-FRIED SCALLOPS IN A BASKET
  Categories: Chinese, Seafood
       Yield: 4 servings
  
      12    Fresh scallops (or prawns,
            Chicken breast, or fish
            -balls)
      12 sl Giant bamboo shoot
      12 sl Carrot
      12    Fresh snow peas or thinly
            -sliced broccoli
       2 c  Shredded lettuce
       2 md Potatoes
     1/2 ts Salt
       4 c  Oil for deep frying
       3 sl Fresh ginger
       1    Clove garlic, crushed
       2 tb Peanut oil
       1 pn Salt
     2/3 c  Chicken stock
       2 tb Gin
     1/2 ts Sugar
     1/4 ts White pepper
       2 ts Thin soy sauce
            Cornstarch paste
  
   Contrasting texture, color and appearance are
   hallmarks of this im- pressive banquet dish.
   
   Preparation:  Slice bamboo shoot across grain into 2
   triangles. Peel & slice carrots on bias.  Remove
   strings from peas & wash. If substi- tuting broccoli,
   use peeled stems only; slice thinly on bias. Shred
   lettuce; arrange like nest on round 10 serving plate.
   
   Making Potato Basket:  Peel, then coarsely shred
   potatoes.  Or, slice potatoes into thin matchsticks.
   Rinse potatoes in cold water twice; soak them 30
   minutes in cold salted water; rinse & drain.  Slowly
   heat deep-frying oil in wok to medium hot; test potato
   slice:  it should brown in 30 seconds.  Dust potatoes
   with cornstarch so they will stick together when
   fried.  Arrange them in a cross-hatch pattern on
   Chinese wire strainer or other suitable strainer to
   form deep basket.  Press them in position with another
   strainer.  If you use bowl for pressing, heat it
   first, because you don't want to cool frying oil.
   Immerse in oil & deep-fry until potatoes begin to
   brown.  Remove from oil; take away top strainer only;
   drain; reserve.
   
   When ready to serve, heat oil to very hot, but not
   smoking; deep-fry potatoes in strainer again until
   they are brown & crisp.  Place basket in nest of
   lettuce.
   
   Blanching:  Dip scallops in hot but not boiling water;
   remove in 15 seconds when scallops are warmed: don`t
   allow them to cook.
   
   Stir-frying:  As you heat wok to medium hot, stir-fry
   ginger slices & garlic to flavor wok; remove when they
   start to brown; discard.  When wok is hot, add peanut
   oil & salt; stir.  Add bamboo shoots & carrots;
   stir-fry 1 minute.  Add stock.  When stock boils, add
   scallops, snow peas, sugar, white pepper, gin & soy
   sauce.  Stir 1 minute.  Add cornstarch paste to
   thicken. Transfer to potato basket. Serve.
  
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