12    Fresh scallops (or prawns,

           Chicken breast, or fish
           -balls)
     12 sl Giant bamboo shoot

     12 sl Carrot

     12    Fresh snow peas or thinly

           -sliced broccoli
      2 c  Shredded lettuce

      2 md Potatoes

    1/2 ts Salt

      4 c  Oil for deep frying

      3 sl Fresh ginger

      1    Clove garlic, crushed

      2 tb Peanut oil

      1 pn Salt

    2/3 c  Chicken stock

      2 tb Gin

    1/2 ts Sugar

    1/4 ts White pepper

      2 ts Thin soy sauce

           Cornstarch paste
  Contrasting texture, color and appearance are hallmarks of this im-
  pressive banquet dish.
  Preparation:  Slice bamboo shoot across grain into 2" triangles. Peel &
  slice carrots on bias.  Remove strings from peas & wash. If substi- tuting
  broccoli, use peeled stems only; slice thinly on bias. Shred lettuce;
  arrange like nest on round 10" serving plate.
  Making Potato Basket:  Peel, then coarsely shred potatoes.  Or, slice
  potatoes into thin matchsticks.  Rinse potatoes in cold water twice; soak
  them 30 minutes in cold salted water; rinse & drain.  Slowly heat
  deep-frying oil in wok to medium hot; test potato slice:  it should brown
  in 30 seconds.  Dust potatoes with cornstarch so they will stick together
  when fried.  Arrange them in a cross-hatch pattern on Chinese wire strainer
  or other suitable strainer to form deep basket.  Press them in position
  with another strainer.  If you use bowl for pressing, heat it first,
  because you don't want to cool frying oil.  Immerse in oil & deep-fry until
  potatoes begin to brown.  Remove from oil; take away top strainer only;
  drain; reserve.
  When ready to serve, heat oil to very hot, but not smoking; deep-fry
  potatoes in strainer again until they are brown & crisp.  Place basket in
  nest of lettuce.
  Blanching:  Dip scallops in hot but not boiling water; remove in 15 seconds
  when scallops are warmed: don`t allow them to cook.
  Stir-frying:  As you heat wok to medium hot, stir-fry ginger slices &
  garlic to flavor wok; remove when they start to brown; discard.  When wok
  is hot, add peanut oil & salt; stir.  Add bamboo shoots & carrots; stir-fry
  1 minute.  Add stock.  When stock boils, add scallops, snow peas, sugar,

  white pepper, gin & soy sauce.  Stir 1 minute.  Add cornstarch paste to
  thicken. Transfer to potato basket. Serve.