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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1025
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