Instructions: In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels.

Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender.

Add the red wine vinegar, sugar and ginger. Stir to incorporate.

Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.

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