Deep-Fried Scallops With Sweet~And'Sour Sauce
|Batter||2 Cup (32 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Sweet and sour sauce||1 Tablespoon|
|Pineapple rings||4 , cut in small pieces|
|Cornstarch||1 Tablespoon (In 2 Table Spoons Cold Water)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Onion||1 Small, sliced|
|Green pepper strips||3|
|Boiled rice||2 Cup (32 tbs)|
Combine the batter ingredients and beat; just until smooth.
Allow to stand for 1 hour Dip scallops a few at a time into the batter and deep-fry in oil at 375Â°F just until golden brown and done, about 3 to 4 minutes.
Drain on paper towels.
Combine the sauce ingredients in a saucepan.
Stir constantly while bringing to a boil.
Heat until thickened and the carrot and pepper strips are heated through,
Place scallops on a bed of boiled rice and cover with the sauce.
Serve at once while the scallop batter coating is still crisp.