| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Scallops |
| 1 |
pk |
Nori seaweed |
| 1 |
|
Egg |
| 4 |
oz |
Flour |
| 1 |
fl |
Ice water |
| 10 |
fl |
Rice wine vinegar |
| 2 |
oz |
Brown sugar |
| 2 |
oz |
Caster sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Diced red chilli |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Finely chopped coriander stalks and roots |
| 5 |
fl |
Water |
|
|
Half cucumber |
| 1 |
tb |
Finely chopped coriander leaves |
INSTRUCTIONS
BATTER
SAUCE
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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