Restaurant Recipes

China Gourmet Skewered Jumbo Shrimp and Scallops
with Black Pepper and Garlic Sauce

No Photo

Yield: 2 servings


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


  • 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 granulated 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


Skewered Shrimp and Scallops

  1. Wash and dry the shrimp and scallops.
  2. In a bowl combine the salt, the sugar, the black pepper and the cornstarch. Add a little oil at a time to create a smooth thick batter.
  3. 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.


  1. 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.
  2. Add the blanched green and red peppers and mix well.
  3. Add the cornstarch and water mixture and mix and cook until the sauce thickens. Pour the sauce over the skewered shrimp and scallops and serve immediately.


China Gourmet, West Orange, New Jersey

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