Tempura Scallops And Asparagus With Ponzu Dressing

BBCReviews(1)
Aluoch O.: "Splendid! I used the recipe as is amd I am happy.…" Read More
16Ingredients
340Calories
60Minutes

Ingredients

  • 100 milliliters mirin (/3½fl oz, rice wine)
  • 75 milliliters dark soy sauce (/2½fl oz)
  • 1 tablespoon rice vinegar
  • 1 kombu (x 13cm/5in strip, dried seaweed)
  • 2 tablespoons ponzu (Japanese citrus-based sauce, if non-available use fresh lemon juice, plus 1-2 tsp extra to taste)
  • lemon wedges (for garnish)
  • 1 spring onion (green part only, finely sliced)
  • 1 pinch chilli flakes (dried, optional)
  • 240 grams asparagus spears (bundle, trimmed)
  • 250 grams roe (less queen scallops, or 18 medium roe-less scallops, thawed if frozen)
  • sunflower oil (for deep frying, roughly 1 litre/1¾ pints)
  • 100 grams cornflour (/3½oz)
  • 100 grams self raising flour (/3½oz)
  • 1 tablespoon sesame seeds
  • 1 large free range egg (yolk only)
  • 200 milliliters sparkling water (chilled)
Read Directions

NutritionView more

340Calories
Sodium59%DV1410mg
Fat20%DV13g
Protein33%DV17g
Carbs13%DV38g
Fiber16%DV4g

PER SERVING *

Calories340Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat
Cholesterol280mg93%
Sodium1410mg59%
Potassium320mg9%
Protein17g33%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Aluoch O. 27 Mar 2016
Splendid! I used the recipe as is amd I am happy. It will become a common item for tea. I realiaed I ran out of self raising fluor but I was able make substitute fluor.