Scallops, Shrimp and Chicken In A Basket

I know, after 6 weeks or so of the ‘same old, same old’ meals, give this one a go. It is quite easy and certainly delicious. No one will mind being safe at home.

  • 3/4 lb. fresh asparagus, trimmed and cut in 2 inch lengths
  • 1/2 lb. scallops and shrimp
  • 1/4 lb. boneless skinless chicken breast
  • 1 tbsp. cornstarch
  • 1 egg white, beaten
  • pinch of salt and pepper
  • 2 tbsp. cooking oil
  • 2 tsp. minced fresh ginger
  • 3/4 cup chicken broth
  • 2 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tsp cornstarch dissolved in 2 tsp. water

Bring a saucepan with water to a boil and add the asparagus, cooking until tender (about 2 minutes). Drain and set aside.

Cut the seafood and chicken into 1/2 inch cubes, dredge with the cornstarch, egg white and salt and pepper.

Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add ginger and cook, stirring for 10 seconds. Add the seafood and chicken and stir fry for about a minute, Add the broth, sauces and bring t a boil. Add the cornstarch solution and cook, stirring until it thickens. Add the asparagus and toss to mix.

Special Basket

  • 2 x 6 inch metal strainers
  • cooking oil
  • 1 large potato, peeled and shredded
  • 1 tsp. cornstarch
  • pinch of fennel seeds

Heat cooking oil in a wok used for deep frying to 30 F degrees. Rinse the shredded potato under cold water and squeeze to remove as much of the water as possible. Pat dry with a paper towel. Toss the potato with cornstarch.

Dip the strainers into the oil to coat them. Line one strainer with potato to about 1/4 inch thickness. Nest the second strainer on top and immerse them into the oil. Deep fry until golden brown. Remove from the strainers and drain on paper towels.

Fill immediately with the seafood and serve with a beautiful green salad and, of course, a glass of your favourite  beverage.

ENJOY.

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