Diver Caught Scallops Wrapped in Spring Rolls

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Ingredients

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112 ml Soy sauce; (4fl oz)
; salted water and
; paste
1/2 Lemon; juice of
12 Sheets spring roll pastry
55 g White radish; (2 oz)
FOR THE SPRING ROLLS
1 sm Red chilli
Shredded spring onions
30 g Pickled ginger; (1 oz)
30 g Flour mixed with a little
; kept warm)
12 King scallops; (trimmed and
Five spice powder
1 Garlic
; removed)
12 Coriander leaves
12 Reserved scallop roes;
FOR THE DIPPING SAUCE

Original recipe makes 4 servings

Servings  

Preparation

Spring rolls: Season the white part of the scallops with a little 5 spice powder. Place 1 coriander leaf on each scallop, wrap each scallop (not including the orange roe) in a sheet of spring roll pastry which has been brushed with the flour and water paste, reserve in the fridge. Dipping sauce: Whisk all the above ingredients together and allow to stand for 30 minutes. Arrange the shredded white radish into piles in the middle of four plates. Place three small mounds of pickled ginger around the radish, scatter the shredded spring onions over the plates, deep fry the scallop spring rolls until crisp and arrange around the plates. Put one poached scallop roe on top of each spring roll and serve with the dipping sauce separately.

Calories Per Serving: 11 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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