Scallop Tempura Recipe

Name: Scallop Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 scallops; 1 nori seaweed; 1 egg; 4 ounces flour; 1 fluidounce ice water; 10 rice wine vinegar fl ozs; 2 ounces brown sugar; 2 ounces caster sugar; 1 tablespoon salt; 1 tablespoon red chilli Diced; 1 teaspoon chopped garlic; 1 teaspoon coriander Finely chopped, stalks and roots; 5 water fl ozs; 1/2 cucumber; 1 tablespoon coriander leaves Finely chopped

Servings: persons

6 scallops
1 nori seaweed
1 egg
4 ounces flour
1 fluidounce ice water
10 rice wine vinegar fl ozs
2 ounces brown sugar
2 ounces caster sugar
1 tablespoon salt
1 tablespoon red chilli Diced
1 teaspoon chopped garlic
1 teaspoon coriander Finely chopped, stalks and roots
5 water fl ozs
1/2 cucumber
1 tablespoon coriander leaves Finely chopped

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.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 scallops, 1 nori seaweed, 1 egg, 4 ounces flour, and more.

Yes, Scallop Tempura falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Tempura

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