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Crispy scallops with soy coleslaw


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Crispy scallops

Soy coleslaw

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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
For the marinade, combine the soy sauce, coriander stalks, and 5 spice. Stir well and then leave to infuse for 15 minutes
Remove the scallops from the shell and slice scallops into ½ cm thick discs. Place the scallops into the marinade for 15-20 minutes
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
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