Samphire & Scallops in Tempura Batter
From Lakes on a plate episode 20: Seafood
Ingredients
- 150g plain flour
- 200ml cold sparkling water
- Juice of ½ lemon
- 200g samphire, washed
- 12 scallops, without the coral
Instructions
- Place the flour in a mixing bowl and add a splash of lemon juice. Pour in the sparkling water and whisk together to make a batter.
- Heat a pan of vegetable oil on a medium heat. Test the oil to see if it is hot enough by dropping a little of the batter into the oil if it starts to cook it’s ready.
- When the oil is ready, gently dip the samphire and scallops into the batter and carefully drop into the hot oil, don’t over crowd the pan.
- They will rise to the top of the oil, flip them over to cook the other side.
- When they are nice and crisp and golden remove from the oil and drain on kitchen towel.
- Finish with a sprinkle of sea salt and a squeeze of lemon.
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