Scallop tempura

1 servings

Ingredients

QuantityIngredient
6Scallops
1packNori seaweed
1Egg
4ouncesFlour
1fluid ounceIce water
10fluid ounceRice wine vinegar
2ouncesBrown sugar
2ouncesCaster sugar
1tablespoonSalt
1tablespoonDiced red chilli
1teaspoonChopped garlic
1teaspoonFinely chopped coriander stalks and roots
5fluid ounceWater
Half cucumber
1tablespoonFinely 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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