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
Ingredientsfor 2 people
-
- scallop adductor muscle ( Uses
- Appropriate amount
-
- cake flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Yukari finishing
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
