Danny Kaye's Batter-Fried Scallops In Sweet & Sour Sauce
May 29, 2015
Categories: Dinner, Lunch, Main Dish, Sauce, Sweet Sauces, Shellfish, Scallops, Chinese, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Father's Day, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
- Serving Size: 1 (281.3 g)
- Calories 556
- Total Fat - 20.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 91.9 mg
- Sodium - 949.6 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 0.5 g
- Sugars - 26.1 g
- Protein - 31.7 g
- Calcium - 76 mg
- Iron - 1.6 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step by Step Method
If desired, rinse and drain the scallops well.
In a mixing bowl, combine the flour, cornstarch, egg white, one tablespoon oil, vinegar and baking soda. Mix well.
Gradually add the water, stirring constantly with a wire whisk.
Add enough water to make a thick batter like a pancake batter.
Heat the oil for deep frying and, if desired, test one scallop by dipping it in the batter and frying to determine if the batter is took thick.
If so, stir in a little more water.
Meanwhile make the sauce; combine the sugar, vinegar, one-half cup water and pineapple juice in a saucepan.
Bring to the boil and simmer stirring until sugar dissolves.
Blend the cornstarch with the remaining three tablespoons water and stir it into the simmering sauce. Stir in the food coloring.
Add the scallops to the batter and quickly drop them one at a time into the hot (but not smoking) oil.
Deep fry, stirring and turning with a strainer, making sure that the scallops do not stick together.
Remove and drain well.
Arrange on a serving dish.Pour over the sweet and sour sauce and serve.
Tips & Variations
No special items needed.