SAUCE:

2 tbsp. chili paste with garlic (found in oriental section of supermarket)
6 tbsp. ketchup
2 1/2 tbsp. sugar
1 tbsp. cornstarch

Peanut oil
1 dried hot chili pepper, minced
3 tbsp. minced ginger
3 cloves garlic, minced
1 bunch scallions, chopped
1 onion, finely chopped
2 (8 oz.) cans water chestnuts, sliced in half crosswise
1 1/2 lbs. Seg scallops or shrimp

1. Combine the sauce ingredients: chili paste, ketchup, sherry, soy sauce, sugar, and cornstarch. Stir thoroughly and set aside.

2. Add enough oil to a wok or bottom of deep saute' pan to generously film the bottom. Over high heat, add chili pepper, ginger, garlic, scallions, and onion and stir fry a minute or two, adding more oil if needed. Add water chestnuts and cook, stirring another 2 minutes. Add scallops or shrimp, stir fry 2 more minutes.

Stir in sauce and cook another minute or two. Serve over rice.

Serves 4.