Athens Foods | Asian Seafood Turnover With Citrus Peanut Sauce
Description Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ Ingredients - 3 tbsp.
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Cooking tools:
- Skillet
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pastry brush
- Colander
- Refrigerator
- Plate
Ingredients
- 3 tbsp. canola oil
- 1 lb. bay scallops
- 8 oz. cooked crabmeat
- 1 tbsp. fresh garlic, minced
- 1 tbsp. fresh ginger, minced
- 1 1/2 cups zucchini, julienne cut
- 1 1/2 cups carrots, julienne cut
- 1 cup canned oriental baby corn, drained, cut 1/2 inch
- 1/2 cup canned straw mushrooms, drained
- 1/2 cup canned sliced water chestnuts, drained
- 1/4 cup green onions, sliced 1/4 on sharp bias
- 1/4 cup soy sauce
- 2 tbsp. water
- 3 tbsp. sugar
- 1 tsp. cornstarch
- 3 sets Athens® Ready-To-Go Phyllo Doughô, thawed
- Egg wash, as needed
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