Scallop Fritters with Sesame Soy Sauce


6 large scallops
1 large Spanish onion
1 cucumber
2 tablespoons white sesame seeds
3/4 cup (150 ml) 5 fl oz soy sauce
Sunflower oil for frying
Tempura batter (see fish batters)


1. Unless you have bought the scallops ready prepared, open and trim them,

2. Slice each white lobe into two, reserving the pink coral.

3. Peel the onion and cut 2 or 3 thin slices from the middle to produce 10 - 12 large onion rings. (Keep the remaining onion for another recipe.)

4. Prepare the cucumber garnish by peeling off large sections of skin and, using a small sharp knife, creating pretty curly leaf shapes from these.

5. The remaining cucumber can be de-seeded and cubed as a side dish for the fritters, or reserved for a salad or soup.

6. Toast the sesame seeds in a dry pan over a high flame until golden, then grind them to a flaky paste with a pestle and mortar, or grinder, and combine with the soy sauce.

7. Pour into a small serving dish.

8. Prepare the batter and have ready 2 or 3 plates as appropriate just warm - and a large plate lined with crumpled kitchen paper for draining the fritters.

9. Heat up the oil in a wok or deep-sided pan suitable for deep-frying.

10. Swiftly dip the onion rings and scallops in the batter and drop them into the oil, in batches.

12. They should take no more than a minute to cook perfectly.

13. Drain each batch on the kitchen paper and keep warm as you continue to fry the remaining scallops and onion rings.

14. Finally dip and fry the corals which will need only 20 seconds to cook.

15. Serve immediately garnished with the cucumber leaves and accompanied by the dipping sauce.

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