Yield: 1 servings
|1 pack||Nori seaweed|
|1 fluid ounce||Ice water|
|10 fluid ounce||Rice wine vinegar|
|2 ounces||Brown sugar|
|2 ounces||Caster sugar|
|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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