Crispy, piquant scallops combine deliciously with an 'east meets west' 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.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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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
Remove the scallops from the shell and slice scallops into ½ cm thick discs. Place the scallops into the marinade for 15-20 minutes
6 medium hand dived scallops
Cut the wonton wrappers into thin strips. Remove the scallops from the marinade and roll into the wonton strips
6 wonton skins
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
1/2 green chilli
4 finger radishes
60ml of sesame oil
40ml of soy sauce
1 tsp honey
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
Serve the deep-fried scallops on a bed of coleslaw and drizzle with sesame oil
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