Scallop tempura

Yield: 1 servings

Measure Ingredient
6 \N Scallops
1 pack Nori seaweed
1 \N Egg
4 ounces Flour
1 fluid ounce Ice water
10 fluid ounce Rice wine vinegar
2 ounces Brown sugar
2 ounces Caster sugar
1 tablespoon Salt
1 tablespoon Diced red chilli
1 teaspoon Chopped garlic
1 teaspoon Finely chopped coriander stalks and roots
5 fluid ounce Water
\N \N Half cucumber
1 tablespoon Finely chopped coriander leaves



Assemble in saucepan rice wine vinegar, water, brown and white sugar, chilli, garlic and coriander roots and stalks. Stir and heat through until sugar dissolves. Remove and cool.

Take 1 sheet nori seaweed and cut into strips using scissors. Roll each scallop in a strip of seaweed, sticking the ends together with water so wrapping them around.

Place egg yolk in a bowl and add iced water. Beat, then add all the flour, mixing lightly so keeping a lumpy texture. Dip scallops in batter, then fry.

Slice cucumbers and add to sauce, along with chopped coriander. Serve bowl of sauce on serving plate surrounded by halved battered scallops.

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