Deep Fried Scallops Recipes

Ingredients :

450g Lai Po taro

225g frozen scallops

2 tbsp Tang flour

1 tbsp boiled water

1 sliced green cucumber

1 tomato Chinese parsley

1 egg

bread crumb

Marinade for scallops

1/4 tsp salt

1/2 tsp ginger juice

1/2 tsp white wine

1/2 tsp light soy sauce

1 tsp caltrop starch

1/2 tbsp egg white

Seasoning for taro

1/2 tsp salt

1/2 tsp sugar

pinch of pepper

pinch of five spices powder

2 tsp oil

Method :

Defrost scallops. Rinse and wipe dry. Marinate for 10 minutes. Add egg white and mix well. Scald in boiling oil. Set aside. Wash taro and cut into big pieces. Lay a dry cloth in bamboo steamer. Put taro on the cloth. Steam until cooked (20 minutes). Mash into puree while hot. Add seasoning and stir well. Put 2 tbsp of Tang flour and 1 tbsp of boiled water in the middle. Knead quickly into taro puree. Take a suitable amount of taro puree and wrap up each scallop. Work into round cake shapes. Sprinkle with a little plain flour. Dip in beaten egg. Then coat with bread crumbs. Deep fry until golden. Arrange on plate. Garnish with tomato, Chinese parsley and green cucumber slices. Serve.

Serves 2-4

#Ads - Get the above cooking ingredients here at discounted price