Scallop Tempura

Ready in 1 hour

Top-ranked recipe named "Scallop Tempura"

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Try this Scallop Tempura recipe, or contribute your own. "Garlic" and "Egg" are two tags used to describe Scallop Tempura.


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6 Scallops
1 tb Finely chopped coriander
1 ts Garlic; chopped
2 oz Caster sugar
1 Egg
1 fl Ice water
1 tb Diced red chilli
2 oz Brown sugar
10 fl Rice wine vinegar
1 tb Salt
1 pk Nori seaweed
5 fl Water
4 oz Flour
1 ts Finely chopped coriander
Half cucumber

Original recipe makes 1 servings



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.

Calories Per Serving: 1025 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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