Scallop tempura
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Scallops | |
| 1 | pack | Nori seaweed |
| 1 | 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 |
| Half cucumber | ||
| 1 | tablespoon | Finely chopped coriander leaves |
Directions
BATTER
SAUCE
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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