Description
Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago
Ingredients
- 8 ounces Kataifi, thawed
- 3 pounds sea scallops
- 3 red bell peppers, julienned
- 12 cloves garlic, peeled and minced
- 6 green onions, cut into 1-ince pieces
- 1/2 pound green peapods
- 1/2 pound baby corn
- 1 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese rice wine, dry sherry or rice wine vinegar
- 1 tablespoon sugar
- 1/2 cup of vegetable oil
- 6 tablespoons fresh cilantro, chopped for garnish
Directions
To deep fry Kataifi nests:
Pull kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Using a birdâs nest fryer, line the bottom basket with kataifi and press it down with the top basket. Place the nest fryer in a deep fryer heated to 350°F for about 2 minutes or until the kataifi is golden brown and crispy. Remove the nest from the fryer and the kataifi from the nest fryer. Drain on paper towels.
For the stir fry:
Rinse the scallops under running water and pat dry. Cut scallops in half or quarters as desired.
For the sauce, in a small bowl, combine the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar. Set aside.
Heat wok over medium-high to high heat. Add the oil to the heated wok. When the oil is hot, add half the garlic cloves. Stir-fry until the garlic is aromatic and begins to brown. Remove with a slotted spoon and reserve.
Add the scallops into the wok, laying them out flat. Stir-fry for about 2 minutes, taking care not to overcook the scallops. Remove from the wok and drain in a colander. Wipe out the pan.
Add 1 tablespoon oil to the wok. When the oil is hot, add the remaining garlic and the green onion. Stir-fry for 10 seconds and add the red bell pepper, pea pods and corn. Stir-fry for 1 minute, moving the vegetables around and splashing with a small amount of chicken broth, rice wine or water if needed.
Add the reserved garlic and the sauce into the wok. Bring to a boil and add the scallops. Turn down the heat and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes. Stir the scallops occasionally.
Serve in Kataifi nest and garnish with cilantro if desired.
TIPS: To bake the Kataifi nests:
3 tablespoons unsalted butter, melted plus more for tin
8 ounces Kataifi, thawed
Bake in preheated 3751/4F oven. Brush a 12-cup muffin tin with butter. Pull kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in bowl; separate into loose pile with fingers. Toss with butter.
Divide kataifi into 12 bundles. Press kataifi into bottom and up sides of each muffin cup. Cook until golden and crisp around the edges, 15 to 20 minutes.
