SCALLOP CRISP SPRING MOON

"The Spring Moon serves a heavenly crisp for dimsum that Chef Yip wraps in two ways. This recipe is written for the triangle version. If you want to make the mini-rolls, use 16 spring roll wrappers and cut each down to a 7-inch square."

4 fresh water chestnuts
12 medium fresh sea scallops (about 10 ounces)
1/2 cup minced Chinese chives
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
8 spring roll wrappers (preferably 7-1/2 inches square)
3 cups vegetable oil

Peel the water chestnuts with a paring knife and then mince. Mince the scallops to make about 1 cup. In a medium bowl combine the water chestnuts, scallops, chives, sugar, and salt. In a small bowl combine the flour with 2 tablespoons cold water.

Cut each wrapper in half to form 16 rectangles, 3-1/4 by 7-1/2 inches. Put one cut wrapper on the cutting board with the shortest edge facing you. (Cover the remaining wrappers loosely with a damp cloth.) Spoon a slightly rounded tablespoon of the filling at the bottom left corner of the strip. Fold the bottom left corner over the filling to meet the right-hand edge, making a triangle. Continue to fold tightly, as if folding a flag; before you reach the end, lightly paint the far corner with the flour-water mixture. Set aside, seam side down. Repeat with the remaining filling and the 15 half wrappers.

Heat the oil in a 14-inch flat-bottomed wok over high heat until the oil registers 325 degrees on a deep-frying thermometer. Carefully add 4 to 5 triangles at a time and fry until golden brown, turning with tongs, about 2 minutes. Remove with a slotted spoon and place on a plate lined with several sheets of paper towels. Repeat with the remaining triangles. Let the hot oil cool before discarding.

Makes 16 triangles; serves 4 as an appetizer or part of a multicourse dimsum lunch
Source: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson