Deep-Fried Scallop Clusters
These Deep-Fried Scallop Clusters are prepared in the Japanese Kakiage Tempura style, with chopped scallop meat, diced Chinese Sausage, and Wakame Seaweed.
Chinese Sausage, Scallops, Wakame Seaweed
– 3 Scallops
of 1 Chinese Preserved Sausage
reconstituted Wakame Seaweed;
each Salt and Baking Powder;
Add the Salt and Baking Powder to the Flour and then stir in sufficient water to make a moderately thick batter.
Mix the solid ingredients together and then stir in small quantities of batter, a little at a time, just to the point that everything is very liberally coated.
Add generous heaping teaspoons of the mix to hot oil and deep-fry until they float and turn a nice golden color.
Remove to paper towel to blot away remaining oil, then serve hot with a Ponzu, or dipping sauce of choice.
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