Scallop Charcoal Tempura
Since we use scallop pulp that can be eaten raw, it's fine as long as the batter is cooked through. However, if the batter becomes too brown, it will not look very attractive, so fry for a short time and remove from the frying pan 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.
How to make it
1
Wipe off the moisture from the scallops thoroughly with kitchen paper before threading them onto the skewers
2
Coat lightly with flour, then coat with the basic batter and fry in oil heated to about 160-170°C
3
Once the batter is cooked through, you can remove it. Remove it onto a wire rack to drain the oil, and remove the skewers while rotating them
4
Serve in a bowl and sprinkle with yukari to taste
Ingredients for 2 people
-
- Scallop scallop trabecula
- Appropriate amount
-
- cake flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For finishing Yukari
- A little
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
