Cantonese pan-fried stuffed chilies with fish paste

Reconstitute the dried scallops in hot boiled water 30 minutes, then bring to room temperature and refrigerate, keeping the soaking liquid.

Skin the fillets: cut into three sections, cut near the back, press down on the skin with the knife and pull the meat away.

Cut the fillets across into thin slices to break the bones into smaller pieces, then mince.

Chop the fish into a paste, folding it over itself, about five minutes for mud carp and ten for bass.

Mince the reconstituted scallops. Stir the cornstarch into the soaking liquid. Slice the scallion and mince the water chestnut.

Add the salt to the paste and mix about a minute, then add the cornstarch mixture bit by bit.

Mix about four minutes to develop the myosin into a sticky meat emulsion; fresher, colder and leaner all help.

Smash the mixture down against the bowl about ten times to develop springiness.

Season with the sugar and white pepper, add the scallop, water chestnut and scallion, and mix thoroughly.

Top and deseed the chilies, halve them, and rub each half with cornstarch, smacking out the excess.

Stuff the filling into the chili halves with chopsticks or a rubber spatula.

Heat the wok piping hot, kill the heat, add the oil and swirl for a nonstick surface.

Heat the oil to about 175 centigrade, until bubbles form around a pair of chopsticks, then kill the heat again.

Lay the chilies face down, press gently, then fry over medium high, tilting a round wok every twenty seconds.

After about three minutes, when the filling is golden brown, pour the rice wine around the wok and cover to steam fifteen seconds.

Uncover, flip and fry another fifteen seconds, then drain off the excess oil and plate.

Mix the sugar, hot water, light soy sauce and fish sauce for the seasoned soy sauce and pour over.