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Diver Caught Scallops Wrapped In Spring Rolls
Ingredients
- 12 x King scallops, (trimmed and roes removed)
- 12 sht spring roll pastry Five spice pwdr
- 12 x Coriander leaves
- 30 gm Flour mixed with a little water to create a, (1 ounce) paste
- 1 sm Red chilli
- 1 x Garlic clove
- 1/2 x Lemon, Juice of
- 112 ml Soy sauce, (4fl ounce)
- 55 gm White radish, (2 ounce)
- 30 gm Pickled ginger, (1 ounce) Shredded spring onions
- 12 x Reserved scallop roes, (lightly poached in salted water and kept hot)
Directions
- Spring rolls: Season the white part of the scallops with a little 5 spice pwdr. Place 1 coriander leaf on each scallop, wrap each scallop (not including the orange roe) in a sheet of spring roll pastry that has been brushed with the flour and water paste, reserve in the fridge.
- Dipping sauce: Whisk all the above ingredients together and allow to stand for 30 min.
- Arrange the shredded white radish into piles in the middle of four plates.
- Place three small mounds of pickled ginger around the radish, scatter the shredded spring onions over the plates, deep fry the scallop spring rolls till crisp and arrange around the plates.
- Put one poached scallop roe on top of each spring roll and serve with the dipping sauce separately.
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