Crispy scallops with soy coleslaw
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Crispy, piquant scallops combine deliciously with a soy coleslaw in this brilliant recipe from Shaun Hill. Wonton wrappers can be bought from Asian speciality food stores or large supermarkets. These make a great starter for dinner parties.
First published in 2015
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Ingredients
Metric
Imperial
Crispy scallops
- 6 medium hand dived scallops
- 50ml of soy sauce
- 1/2 tsp Chinese five-spice powder
- 2/3 handful of fresh coriander
- 6 wonton skins
- vegetable oil, for deep frying
Soy coleslaw
- 1/4 white cabbage, finely shredded
- 1/4 red onion
- 1 carrot, coarsely grated
- 1/2 green chilli, julienned
- 4 finger radishes, thinly sliced
- 1/2 lime, zest and juice
- 60ml of sesame oil
- 40ml of soy sauce
- 1 tsp honey
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
For the marinade, combine the soy sauce, coriander stalks, and 5 spice. Stir well and then leave to infuse for 15 minutes
- 50ml of soy sauce
- 2/3 handful of fresh coriander
- 1/2 tsp Chinese five-spice powder
2
Remove the scallops from the shell and slice scallops into ½ cm thick discs. Place the scallops into the marinade for 15-20 minutes
3
Cut the wonton wrappers into thin strips. Remove the scallops from the marinade and roll into the wonton strips
- 6 wonton skins
4
For the soy coleslaw, combine the lime, sesame oil, soy and honey in a bowl and stir. Add the remaining ingredients, including the chopped coriander leaves, and dress as you would a salad. Leave to rest while you cook the scallops
- 1/4 white cabbage
- 1 carrot
- 1/2 green chilli
- 4 finger radishes
- 1/2 lime
- 60ml of sesame oil
- 40ml of soy sauce
- 1 tsp honey
5
Heat a deep fat fryer to 180˚C. Drop in the scallops and fry for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel
6
Serve the deep-fried scallops on a bed of coleslaw and drizzle with sesame oil
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