1 White Potato

Corn Starch

2 Jumbo Shrimp

6 Jumbo Scallop

1 Bamboo Shoot

1 Red Pepper

1 Baby Corn

1 Napa Cabbage

1 Mushroom

1 Straw Mushroom

1 Water Chestnut

1 Snow Peas

Build the Bird's Nest

Cut the potatoes into thin shreds. Run through cold water, drain and air dry. Place into a bowl and mix with 2 cups cornstarch. Place potatoes into one strainer and press upon it another strainer creating a bowl shape. Submerge both into very hot cooking oil. Deep-fry about 4 minutes until golden brown. Drain and take the bird's nest out from the strainer.

Cooking Procedure

Marinate the shrimp and scallops for 30 minutes in marinating sauce (1 Tbsp. of egg white and 1 1/2 Tbsp. corn starch). Cook in lukewarm cooking oil until the shrimp and scallops are done and then drain.

Heat the wok with 3 Tbsp. of oil and saute vegetables. Then add the shrimp, scallops and the seasoning sauce (see below). Turn the wok heat up, stir-fry the vegetables and then layer vegetables into bird's nest

In a saucepan mix the seasoning sauce ingredients with a whisk over low heat. Pour seasoning sauce over bird's nest.

SEASONING SAUCE

2 Tbsp. White Wine

1 Tbsp. Sugar

3 Tbsp. Soy Sauce

1 Tbsp. Oyster Sauce

1/2 Tbsp. Hot Sauce

1 Tbsp. Chicken Soup

1/2 Tbsp. Sesame Oil

1/2 Tbsp. Corn Starch

1 Tbsp. Water

8 Cups Cooking Oil

2 Tbsp. Diced Scallions

1 tsp. Ginger

(Any questions about this recipe should be called in to the 15th Street Wok at 584-4111)

The 15th Street Wok
1335 East 15th Street
Tulsa, OK
Reservations: (918) 584-4111