Scallop trabecular tempura
Japanese food
Seafood side dishes
Since it uses raw scallop trabecula, it's fine as long as the batter is cooked, but if the batter is too coloured it will look bad, so fry it for a short time and take it out quickly.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 10 minutes
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How to make it
1
Wipe off the scallop trabecula thoroughly with kitchen paper or something similar before sticking it on a skewer.
2
Sprinkle with a thin layer of flour, then sprinkle with the basic batter, then put it in frying oil heated to about 160-170°C.
3
Once the batter is cooked, take it out. Remove onto a net, drain the oil, and remove it while rotating the skewer.
4
Serve in a bowl and sprinkle with yukari if you like to finish.
Ingredients for 2 people
-
- Scallop scallop trabecula
- Appropriate amount
-
- cake flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For finishing
- A little
