Scallop Tempura

Name: Scallop Tempura
Ingredients: 6 scallops; 1 nori seaweed; 1 egg; 4 ounces flour; 1 fluidounce ice water; 10 rice wine vinegar fl ozs; 2 ounces brown sugar; 2 ounces caster sugar; 1 tablespoon salt; 1 tablespoon red chilli Diced; 1 teaspoon chopped garlic; 1 teaspoon coriander Finely chopped, stalks and roots; 5 water fl ozs; 1/2 cucumber; 1 tablespoon coriander leaves Finely chopped

15 ingredients

4 steps

Ingredients

6 scallops
1 nori seaweed
1 egg
4 ounces flour
1 fluidounce ice water
10 rice wine vinegar fl ozs
2 ounces brown sugar
2 ounces caster sugar
1 tablespoon salt
1 tablespoon red chilli Diced
1 teaspoon chopped garlic
1 teaspoon coriander Finely chopped, stalks and roots
5 water fl ozs
1/2 cucumber
1 tablespoon coriander leaves Finely chopped

Directions

1

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.
2

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.
3

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.
4

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