Scallops trabecular fried
The trick to making kakiage with a good texture is to thoroughly remove the moisture from the scallops. If it's not flavorful enough, sprinkle salt on it to your liking or dip it in tempura sauce
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
Drain the scallops thoroughly with a cloth. Chop the mitsuba into pieces about 2cm long
2
Put the scallops and mitsuba in a bowl, add the flour and mix. Add enough of the basic batter to coat evenly, and mix lightly with chopsticks
3
Heat the frying oil to about 160-170°C and gently place the ladle on top of the fish in the oil. Divide the fish into 4 equal parts. If you have maple leaves, you can coat them in batter and fry them together
4
Once the batter has turned a light golden brown, it's ready to remove from the pan. Place on a wire rack to drain the oil. Place on a baking sheet and serve on top
4 ingredients
-
- Scallop scallop trabecula
- 100g
-
- Mitsuba
- 20g
-
- cake flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
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