Crispy Scallops Recipe with Soy Coleslaw
by Shaun Hill
2
45 minutes
Ingredients

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
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
  • 6 medium hand dived scallops
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