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 Scallopsdiced;
¼of 1 Chinese Preserved Sausagefinely diced;
1/8Cupof shreddedreconstituted Wakame Seaweed;
6Tbsp.Flour;
1pincheach 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.