Source: China Gourmet, West Orange, New Jersey

Skewered Shrimp and Scallops
10 large shrimp
10 sea scallops
Pinch of salt
1/2 teaspoon granulated sugar
1/2 teaspoon black pepper
1/4 cup cornstarch
About 1/4 cup peanut oil
10 bamboo skewers
5 cups peanut oil (for deep frying)
Cornstarch to coat

Sauce
1/2 cup each red and green pepper, julienne cut and blanched
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon oyster sauce
1/2 teaspoon minced garlic
1/2 teaspoon chopped shallots
2/3 cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons cold water

Make the skewered shrimp and scallops: Wash and dry the shrimp and scallops.

In a bowl combine the salt, the sugar, the black pepper and the corn starch. Add a little oil at a time to create a smooth thick batter.

Marinate the shrimp and scallops in the batter for one hour. Skewer one shrimp and one scallop each of 10 bamboo skewers. Coat it with cornstarch and deep fry until golden. Remove, drain and place on a heated platter.

Make the sauce: Before you fry the shrimp and scallops, to a wok add the black pepper, the salt, the soy, the sugar, the oyster sauce, the garlic, the shallots and the chicken stock. Bring to a boil and simmer for 3 minutes. Add the blanched green and red peppers and mix well. Add the starch and water mixture and mix and cook until the sauce thickens. Pour the sauce over the skewered shrimp and scallops and serve immediately.

Serves 2.