Crispy scallops with soy coleslaw

Crispy scallops with soy coleslaw

These deep-fried scallops are the perfect lunch idea, served alongside a unique recipe for coleslaw. Created by chef Shaun Hill for Kikkoman

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  • Serves2
  • Cooking Time45 mins


Soy Slaw

  • 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 1/2 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.

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