Deep-fried scallops
This is a fried dish made with butterbur sprouts. The slightly bitter taste of butterbur makes it the perfect spring dish. Please also refer to this page for information on the ingredients used in this recipe
How to make it
1
Remove the roots of the butterbur and roughly chop
2
Sprinkle salt on the scallops to season
3
Lightly coat the scallops in flour and place in the bowl containing [1]
4
Add about 2 tablespoons of the jade batter to [3] and coat. Place in 170°C oil and deep fry for 1-2 minutes, then remove from the oven and deep fry again
5
Serve in a bowl and garnish with sansho salt (a mixture of salt and sansho powder) to taste
Ingredients for 3 people
-
- Made with raw scallops
- 6 pieces
-
- Fukinoto
- 2
-
- salt
- A little
-
- flour
- A little
-
- jade robe
- 2 tbsp
-
- Fried oil
- Appropriate amount
-
- Salt and Japanese pepper for salt
- A little
-
- Powdered Japanese pepper for Japanese pepper salt
- A little
[PR]
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