Scallop Tempura

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10 fl Rice wine vinegar
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
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.

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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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