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Scallop and Vegetables Skewer Tempura
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Scallop and Vegetables Skewer Tempura

duration

20 minutes

Servings
2
Ingredients
  • 80g (2.8oz) Frozen scallops
  • ¼ Avocado
  • 2 Baby corn
  • 50-70g (1.8-2.5oz) WelPac panko breadcrumbs
  • Frying oil, as needed
  • Mustard seeds, as needed
  • Worcestershire sauce, as needed
  • Topping ingredient, as needed, see additional Notes.

Batter:

  • 50g (1.8oz) Cake flour
  • 70ml (2.4fl oz) Cold water (Warm water can make the mixture sticky)
Directions
  1. Thaw the frozen scallops, pat them dry with kitchen paper, and thread them onto skewers.
  2. Remove the seed and skin from the avocado, cut it in half, and skewer.
  3. Cut baby corn in half and thread on skewers.
  4. Mix the batter ingredients in a bowl, batter all the skewered ingredients with breadcrumbs.
  5. Heat frying oil to 170°C (338°F), and fry 2 until golden brown (about 2 minutes). Remove and drain excess oil.
  6. Arrange the skewers on a plate, add toppings, and serve with Worcestershire sauce and mustard.

**Note: [Recommended topping combinations]

Scallops: Cream cheese & basil sauce OR Butter (salted) & Salmon roe OR Grilled seaweed & Plum meat & Mayonnaise OR Grilled seaweed & Wasabi mayonnaise OR Miso (image similar to dengaku miso) & Green perilla (sliced)

Avocado, young corn: Mentaiko sauce & green perilla & mayonnaise OR raw ham & black pepper OR salty cheese (such as blue cheese) & lemon OR sweet chili sauce & olives.

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Dish Type / Ethnic Cuisine
Appetizer
,
Japanese