Ingredients
150 g fresh scallops, 1 egg.
Seasonings
750 g (about 1 2/3 lb) peanut oil (75 g or about 1/3 cup will be absorbed), 50 g (about 1/3 cup) all-purpose flour, 25 g (about 2 tablespoons) Shaoxing wine, 20 g (about 3 tablespoons) Sichuan peppercorn salt, 12 g (about 2 teaspoons) salt, 7.5 g (about 1 1/2 teaspoons) MSG.
Instructions
1. Place the fresh scallops in a bowl, add MSG, salt, and Shaoxing wine to marinate until flavorful; crack the eggs into a bowl, then add flour and clear broth, stirring to form a smooth batter, and finally add the scallops, mixing well to coat evenly, and set aside.
2. Add peanut oil to a wok and heat over medium heat until it reaches 350°F (six-tenths hot). Gently scatter the scallops into the oil, using a small spatula to separate them. Fry until the batter sets and the color is even, then remove and drain.
3. When the oil temperature reaches very high (about 375°F/190°C), return the scallops to the oil and fry until cooked through and golden brown on the outside, then remove, drain well, and arrange on a plate; serve with Sichuan peppercorn salt on the side. This dish is golden in color, with a tender, soft, and refreshing texture, and a deliciously savory flavor.