Chilli Scallops

• 1 tablespoon peanut oil
• 32 small scallops or 1 13 kg scallops, with roe attached
• 4 garlic cloves, sliced thinly
• 5 cm fresh ginger, sliced thinly or 25 g fresh ginger
• 2 small fresh red chilies, chopped finely
• 3 green onions, sliced thinly
• 13 cup sweet chili sauce
• 1 teaspoon fish sauce
• 2 teaspoons light brown sugar
• 12 cup chicken stock
• 14 cup loosely packed finely chopped fresh coriander

1. Heat half the oil in wok; stir-fry scallops, in batches, until just changed in colour.
2. Remove from wok.
3. Heat remaining oil in wok; stir-fry garlic, ginger, chili and onion until onion is soft.
4. Stir in combined sauces, sugar and stock; bring to the boil.
5. Return scallops to wok; stir until heated through.
6. Serve scallops sprinkled with coriander.

peanut oil, attached, garlic, ginger, red chilies, green onions, sweet chili sauce, fish sauce, light brown sugar, chicken, fresh coriander

Taken from www.food.com/recipe/chilli-scallops-517366 (may not work)