Scallop Tempura
By: Anonymous
Published: Saturday, February 13, 2010 - 1:51pm

Ingredients




6 Scallops
1 pkt Nori seaweed
1 Egg
4 ounces Flour
1 fl oz Ice water
10 fl ozs Rice wine vinegar
2 ounces Brown sugar
2 ounces Caster sugar
1 tablespoon Salt
1 tablespoon Diced red chilli
1 teaspoon Chopped garlic
1 teaspoon Finely chopped coriander stalks and roots
5 fl ozs Water
Half cucumber
1 tablespoon Finely chopped coriander leaves

Preparation

1 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. 2 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. 3 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. 4 Slice cucumbers and add to sauce, along with chopped coriander. Serve bowl of sauce on serving plate surrounded by halved battered scallops.