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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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 65 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 231.3mg||71 %|
|Sodium 198mg||7 %|
|Potassium 799.4mg||21 %|
|Total Carbohydrate 213.6g||63 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 205.4g|
|Protein 30.8g||44 %|
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Calories per serving: 1025
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