[Recipe レシピ]
Scallop Isobeage ほたての磯辺揚げ
1. Prepare the batter by combining water, flour, and anori. Avoid over mixing as it’ll create gluten.
2. Pat dry the scallops with a kitchen paper.
3. Coat each scallop with the batter from step 1.
4. Deep fry the scallops. Put them on a cooling rack before serving, and sprinkle a pinch of salt while they are still hot.
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