Dried chrysanthemums and scallops tempura
Dried chrysanthemums, which are often used in dishes like ohitashi and aemono, are fried in this dish. You can enjoy the firm texture of the scallops and the crispy texture of the chrysanthemums
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 the scallops dry with kitchen paper and then lightly coat them in flour
2
Break up the dried chrysanthemums and add them to the basic batter, mixing roughly
3
Dip the scallops in the batter from [2] and fry them in oil heated to about 160°C for 2 to 2.5 minutes
4
Remove to a wire rack to drain the oil, then serve in a serving dish
Ingredientsfor 3 people
-
- Scallops
- 4 pieces (about 150g)
-
- edible dried chrysanthemums (yellow).
- 3g
-
- edible dried chrysanthemums (red color)
- 3g
-
- for wheat flour Used as dusting flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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