Spicy Bay Scallops with Peanuts and Peppers
Spicy Bay Scallops with Peanuts and Peppers

Spicy Bay Scallops with Peanuts and Peppers

This dish is the sort of thing that could easily be called ‘Kung Pao’ style Scallops in your typical Westernized Chinese Restaurant. If served in such an establishment, it might have a few other vegetable ingredients to cut down on food costs, but the mere inclusion of both Chili and Peanuts would be sufficient to call it a Kung Pao dish. This preparation doesn’t actually meet the requirements of a properly traditional Kung Pao specialty, though, as it omits the characteristic scorched dried chillies and replaces the sweet and sour notes with Garlic and Red Bell Pepper.

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Kimchi with Conpoy and Dried Shrimp
Kimchi with Conpoy and Dried Shrimp

Many recipes for Kimchi call for fermenting cabbage, or other vegetables, with some type of seafood in order to add an extra umami dimension. The seafood typically used is often Korean brined-shrimp, but oysters, octopus, and even fish guts are sometimes used. Here, in a twist on the more traditional blends, Conpoy and Dried Shrimp being added as the umami boosters.

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