- Serves: 2
- Calories: 384 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Hotate no tempura
- 8 raw scallops
- salad oil for deep frying
- a little flour
- 1 egg
- 1/6 cup cold water
- 2/3 ounce flour
or salt (optional)
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the scallops lightly with a little flour before applying the coating (see Step 3).
With chopsticks, dip the scallops into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 4 scallops about a few minutes until golden brown.
Remove and drain on a rack. Cook the remaining scallops in the same manner.
You can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the scallops into the dipping sauce.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the scallops into the salt.
This dish has a very simple taste. If you use salt for dipping, the taste of the scallops becomes stronger.
Japanese foods recipes
Int'l. recipes with a Japanese twist