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Deep-Fried Scallop Clusters
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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.
Course: Appetizer
Cuisine: Japanese
Keyword: Chinese Sausage, Scallops, Wakame Seaweed
Author: John Thompson

Ingredients

  • 2 – 3 Scallops diced;
  • ¼ of 1 Chinese Preserved Sausage finely diced;
  • 1/8 Cup of shredded reconstituted Wakame Seaweed;
  • 6 Tbsp. Flour;
  • 1 pinch each Salt and Baking Powder;

Instructions

  • 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.