Try this Scallop Tempura recipe, or contribute your own.
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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