Crispy Scallops

Serves about 25 appetizers

1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sesame oil
1 egg white
1 tablespoon cornstarch
Vegetable oil
1/2 cup water
1/2 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt

Rice scallops in cold water 3 or 4 times; drain thoroughly. Pat
scallops dry with paper towel. Mix 1/2 teaspoon salt, the white
pepper, sesame oil, egg whites and 1 tablespoon cornstarch in medium
bowl; stir in scallops. Cover and refrigerate 30 minutes.
Heat vegetable oil (1 1/2 inches) in wok to 350. Mix water, flour, 1/4
cup cornstarch, 1 table spoon vegetable oil, the baking soda and 1/2
teaspoon salt in medium bowl. Stir scallops into batter until well
coated. Fry 8 scallops at a time 2 minutes or until light brown,
turning occasionally; drain on paper towels.
Increase oil temperature to 375 Fry scallops all at one time about 1
minute or until golden brown; drain on paper towels.

Now you could serve this with hot mustard or sweet-and-sour sauce. Hot
Mustard recipe below.

Hot Mustard
Makes about 1/3 cup

1/4 cup dry mustard
3 tablespoons plus 1 1/3 teaspoon cold water.

Mix mustard and water until smooth. Let stand 5 minutes before
serving. Cover and refrigerate any remaining mustard.


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