I had wanted to make a favorite dish of ours Scallops and Fresh Water Chestnuts in Thai Pork Sauce from AsianIngredients by Bruce Cost. We used to eat in his restaurant, Monsoon, when we lived in San Francisco. I love the dish because it is made with Fresh Water Chestnuts. Like most things, if you compare the Canned Water Chestnuts with fresh ones there is no comparison. It is a bit of work to A) find them – lucky for us our friend Tim went to an Asian Market and found fresh ones. B) clean them, they need to be peeled before using. The joy of the dish is that the Water Chestnuts in the sauce like identical to the Scallops in the sauce. So when you pick one up, you are always surprised by the texture, crispy Water Chestnut of juicy Scallop. It is a great dish! You can find the recipe on our blog of: February 17, 2013. Click the date to get the recipe.
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