Crispy Sea Bass With Confit Of Yukon Gold Potatoes, Pance Recipe

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Ingredients

Directions

Step #1 In a large wok heat oil to almost the smoking point.
Step #2 Spice up the scallops with salt & pepper & dredge in cornstarch.
Step #3 Add to the oil & fry until golden brown on both sides.
Step #4 Remove scallops and drain on paper towels.
Step #5 Next add the chiles, water chestnuts, scallions, & mushrooms.
Step #6 Cook until tender.
Step #7 Add the red wine vinegar, sugar & ginger.
Step #8 stir this to incorporate.
Step #9 Garnish with Thai basil, cilantro & cucumber slices Spice uped with salt.
Step #10 --.
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