Crispy scallops with soy coleslaw
Deep-fried scallops are served up on a bed of Kikkoman soy coleslaw in this simple fusion starters dish from Great British Chef Shaun Hill
- Cooking Time45 mins
- 6 Medium scallops
- 6 Wonton wrappers
- ½ bunch Fresh coriander, stems and leaves separate and finely chopped
- 50ml Kikkoman Soy Sauce
tsp 5 spice powder
- ½ Cabbage, finely shredded
- ½ Red onion, finely slice
- 1 carrot, coarsely grated
- ½ long green chilli, julienned
- 4 finger radishes, cut into thin discs
- ½ lime, zest and juice
- 60ml sesame oil
- 40ml soy sauce
- 1 tsp honey
Make a marinade for the scallops by combing the soy sauce, coriander stalks, and 5 spice. Stir to combine and leave to infuse for 15 minutes
Remove the scallops from the shell. If applicable and slice scallops into _ cm discs
Place the scallops into the marinade for 15-20 minutes
Cut the wonton wrappers into thin strips. Remove the scallops from the marinade and roll into the wonton strips
Star the slaw by combing the lime, sesame oil, soy and honey. Stir to combine.
Combine with the remaining ingredients, including the chopped coriander leaves and dress as you would a salad. Leave to sit while you cook the scallops.
Heat a deep fat fryer to 180°C and fry the scallops for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel.
Serve on a bed of the coleslaw with a small drizzle of sesame oil.