scallop tempura
- Serves: 2
- Calories: 384 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Hotate no tempura
- u.s.
- metric
ingredients:
- 8 raw scallops
- salad oil for deep frying
- a little flour
coating:
- 1 egg
- 1/6 cup cold water
- 2/3 ounce flour
dipping sauce (optional):
- 1/4 cup 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.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the scallops into the salt.
comment:
This dish has a very simple taste. If you use salt for dipping, the taste of the scallops becomes stronger.
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