Feng shui inn crispy scallops with seaweed roll

FENG SHUI INN CRISPY SCALLOPS WITH SEAWEED ROLL
Wine Pairing Montana ‘B’ Series, Sauvignon Blanc Marlborough, New Zealand

Serves 4-6
Prep time 40 minutes +30 minutes chill time
Cook time 35 minutes

500g prawns, deveined, shelled and diced finely
200g scallops, cleaned, shelled and diced finely
100g cornstarch
pepper, to taste
sesame oil, to taste
2 sheets Japanese seaweed, cut into 4cm by 4cm squares
1 large green sugar cane, trimmed and cut into 10cm-long batons
500g garlic, rinsed, minced and dried  
vegetable oil, for deep frying

Japanese drizzle sauce
2 tbsp tomato ketchup diluted with a splash of water
1 tsp chicken stock powder
6 tbsp shoyu or Japanese soy sauce
dash pepper
dash sesame oil
1 tbsp sugar
pinch corn starch
50ml chicken stock

garnish (optional)
1 mango, deseeded and cubed
4 strawberries, cubed
1 dragon fruit, peeled and cubed

• Combine diced prawns with scallops and mix well.
• Sprinkle cornstarch over the seafood mixture and add a dash of pepper and sesame oil. Mix well.
• Using your hands, pat 2 tbsp of seafood mixture into the shape of a small round patty. Place a square of seaweed under each patty and spear a sugar cane baton into the middle.
• Cover each seafood roll with a layer of minced garlic and set in a chiller for 30 minutes.
• Fry the seaweed rolls in hot oil (at least 60°C) for 5 minutes or until crispy and golden brown.
• Bring all the ingredients for the Japanese drizzle sauce to a boil. Mix the cornstarch with chicken stock and add to the sauce to thicken.
• Remove from heat, drizzle over the seaweed rolls and serve with fresh fruit garnishes, if desired.

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