Kikkoman and wasabi spiced scallops
These scallops are marinated in Kikkoman soy sauce and wasabi and then coated in flour and fried. Serve as a starter or with rice or noodles for a light main course
- Preparation Time15 mins
- Additional Time30 mins marinating time
- Cooking Time10 mins
- 300g scallops (or any white, firm fish)
- 50ml Kikkoman Soy Sauce
- 1 tsp wasabi
- 1 tsp ground ginger
- 2 tbsp flour
- Oil for frying
- 250g broccoli in small florets
- 1 large red chilli
- 125g sugar snaps
- 50ml water
- 1 bunch coriander
Place the scallops in a marinade of soy sauce, wasabi and ginger for at least 30 min. Drain, but reserve the marinade and coat the seafood in flour.
Fry the scallops in oil in the wok for around 3 mins and drain on kitchen paper.
Cut chilli into narrow strips, chop the spring onions and halve the sugar snaps lengthways.
Discard most of the oil, keeping just a little back. Add water and stir-fry the broccoli florets for 2 mins.
Add chilli, spring onions and sugar snaps and stir-fry for a further 1 min.
Pour away the liquid, add the marinade, bring to the boil and serve the vegetables with the scallops on top.
Garnish with coriander, serve with rice or noodles.