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  3. Fiery Scallops in Sweet & Spicy Sauce
  1. Trendy Recipes for Food Business

Fiery Scallops in Sweet & Spicy Sauce

Fiery Scallops in Sweet & Spicy Sauce – - Recipe

Deep-fried scallops with a light, umami-rich, and crispy batter. This dish is served on a flavoursome sauce made with chilli and other spices that can easily be prepared ahead of time. A simple, low-cost, and efficient dish that looks premium when presented.

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Ingredients

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Comb Batter

Sweet & Spicy Sauce

  • Pork mince 40.0 g
  • Vegetable Oil 50.0 g
  • Szechuan chilli paste 20.0 g
  • Garlic, finely minced 40.0 g
  • Ginger, minced 10.0 g
  • Spring Onions, chopped 10.0 g
  • Brown sugar, granulated 20.0 g
  • Chinese yellow wine 20.0 ml
  • Water 80.0 ml
  • Chinese rice vinegar 15.0 ml
  • Knorr Chicken Powder 300g 5.0 g
  • Tomato Ketchup 80.0 g
  • Fermented glutinous rice 50.0 g
  • Starch, wet 10.0 g

To Cook & Serve

  • Scallops, large 10.0 x
  • Cornstarch 10.0 g
  • Vegetable Oil, for deep frying, as needed
  • Comb batter 200.0 g
  • Sweet & spicy sauce 400.0 g
  • Black Rice Vinegar caviar, to garnish 10.0 g

Deep-fried scallops with a light, umami-rich, and crispy batter. This dish is served on a flavoursome sauce made with chilli and other spices that can easily be prepared ahead of time. A simple, low-cost, and efficient dish that looks premium when presented.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Comb Batter

    • Combine the flour, Knorr salted egg powder, wheat starch, baking powder, baking soda, iced water, and Chinese liquor.
    • Gradually add the oil while mixing.
    • Chill for 2 hours.

  3. Sweet & Spicy Sauce

    • Pan-fry the pork mince with oil until golden brown.
    • Add the chilli paste, garlic, ginger, and spring onions.
    • Combine the sugar, Chinese wine, water, Chinese vinegar, KNORR Chicken Powder, ketchup, and glutinous rice.
    • Add to the pan and cook for 2 minutes.
    • Add the wet starch and stir until smooth.

  4. To Cook & Serve

    • Trim and clean the scallops. Dry with a paper towel.
    • Refrigerate for 1 hour.
    • Coat the scallops with the dry cornstarch first, then dip into the comb batter.
    • Deep-fry in oil at 170°C for about 30 seconds, or until golden brown and crisp.
    • Serve the scallops on top of the sweet & spicy sauce. Garnish with organic leaf and vinegar caviar.

  5. Chef's Tips

    • Knorr salted egg powder is available from specialty Asian distributors or Asian supermarkets.
    • Chinese white liquor, a type of Chinese spirit made from sorghum, is available from large liquor outlets.
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