{"id":215,"date":"2020-12-21T15:26:42","date_gmt":"2020-12-21T15:26:42","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=215"},"modified":"2020-12-21T19:31:17","modified_gmt":"2020-12-21T19:31:17","slug":"spicy-ginger-and-chilli-scallop-stir-fry","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/215","title":{"rendered":"Spicy Ginger and Chilli Scallop stir-fry"},"content":{"rendered":"\n

(Originally from https:\/\/attitude.co.uk\/article\/john-whaites-spicy-ginger-and-chilli-scallop-stir-fry\/1910\/<\/a>)<\/p>John Whaite<\/cite><\/blockquote>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the sauce<\/h3>\n\n\n\n
  • 2 tsp fish sauce <\/li>
  • 2 tsp oyster sauce <\/li>
  • 1 tbsp light soy sauce <\/li>
  • 1 tbsp dark muscovado sugar <\/li>
  • Juice of \u00bd lime <\/li><\/ul>\n\n\n\n

    To thicken<\/h3>\n\n\n\n
    • 1 tsp cornflour <\/li>
    • 1 tsp water <\/li><\/ul>\n\n\n\n

      For the stir fry<\/h3>\n\n\n\n
      • 2 tbsp sunflower oil <\/li>
      • 1 fat red chilli, finely sliced <\/li>
      • 2 inch piece ginger, finely chopped <\/li>
      • 3 garlic cloves, finely sliced <\/li>
      • \u00bd yellow pepper, finely sliced <\/li>
      • 3 spring onions, finely sliced (including green ends) <\/li>
      • 150g small scallops (or large scallops chopped into nuggets)<\/li><\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n

        Mix the ingredients for the sauce together in a small bowl and have ready. In a small cup mix together the cornflour and water and have that also to hand. <\/p>\n\n\n\n

        Heat the oil in a wok or frying pan until it gets extremely hot, then reduce the heat to medium. Add the chilli, ginger and garlic and stir for a few seconds, then add the pepper and spring onions and stir for a few seconds more. Add the scallops to the pan and stir until the scallops turn from their gentle creamy grey colour to a dull white \u2013 this will only take seconds. <\/p>\n\n\n\n

        Immediately add the sauce to the pan and stir for about 10 seconds, then add the cornflour solution and stir until the sauce thickens. Remove from the heat immediately and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Hot, sweet and sour scallop stir-fry to serve on rice. – John Whaite<\/p>\n","protected":false},"author":2,"featured_media":216,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[55,11,54,16],"class_list":["post-215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chinese","tag-main","tag-scallops","tag-seafood"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=215"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":266,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/215\/revisions\/266"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/216"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}