scallop tempura

ingredients:

• 8 raw scallops
• salad oil for deep frying
• a little flour

coating:

• 1 egg
• 40 ml cold water
• 20 g flour

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

or salt (optional)

step 1:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 2:

Dust the scallops lightly with a little flour before applying the coating (see Step 3).

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.

step 4:

Heat the oil to 170°C and deep-fry 4 scallops about a few minutes until golden brown.

step 5:

Remove and drain on a rack. Cook the remaining scallops in the same manner.

step 6:

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.