Tempura scallops with soy coleslaw Recipe

       For the marinade, combine 20ml soy sauce, 2 tbsp of coriander stalks,                   and 1/3 tsp Chinese 5 spice powder. Stir well and then leave to infuse for 15minutes

Remove 3 scallops from their shell and halve them. Place the scallops into the marinade for 15-20 minutes

For the soy coleslaw, combine the zest and juice of  1/3 lime, 20ml sesame oil, 15ml soy sauce and 1/2 tsp honey in a bowl and stir. Add 50g finely shredded white cabbage, 1/4 sliced red onion, 1/3 coarsely grated yellow carrot, 1/2 juliened green chili, 2 thinly sliced finger radishes, 20 chopped coriander leaves, and dress as you would a salad. Leave to rest while you cook the scallops

Heat a deep fat fryer to 180°C. 

Prepare a lumpy tempura batter, dip in the scallops and fry for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel

Serve the deep-fried scallops on a bed of coleslaw, topped with wakame and wasabi sesame seeds and drizzle with sesame oil

(Here Shaun Hills original recipe)

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Tempura scallops with soy coleslaw Recipe

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Tempura scallops with soy coleslaw Recipe https://sweetteabiscuits.blogspot.com/2021/10/tempura-scallops-with-soy-coleslaw.html