Sweet And Sour Scampi
|Green onion||1 , chopped|
|Dry white wine||45 Milliliter (3 Tablespoons)|
|White vinegar||60 Milliliter (4 Tablespoons)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Orange juice||50 Milliliter (1/4 Cup)|
|Chopped fresh ginger||15 Milliliter (1 Tablespoon, Fresh)|
|Diced pineapple||250 Milliliter (1 Cup)|
|Hot chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoons)|
|Scampi||1 1⁄2 Pound, peeled|
|Melted butter||45 Milliliter (3 Tablespoons)|
|Fennel seed||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Prepare sauce by placing green onion in saucepan.
Add wine and vinegar; season well with pepper.
Bring to boil and cook 3 minutes over medium heat.
Add sugar, orange juice, ginger, pineapple and chicken stock; mix well.
Bring to boil again.
Mix cornstarch with water; stir into sauce and cook 2 minutes.
Correct seasoning and simmer over very low heat.
Cook scampi in two batches to avoid overcrowding the pan.
Heat butter in large frying pan.
Add scampi, fennel seed and lemon juice; season well.
Cook 3 to 4 minutes, strirring frequently.