Deep-Fried Scallop Clusters – Sybaritica

These Deep-Fried Scallop Clusters are prepared in the Japanese Kakiage Tempura style, with chopped scallop meat, diced Chinese Sausage, and Wakame Seaweed.

• 2 – 3 Scallops diced;
• ¼ of 1 Chinese Preserved Sausage finely diced;
• 1/8 Cup of shredded reconstituted Wakame Seaweed;
• 6 Tbsp. Flour;
• 1 pinch each Salt and Baking Powder;

• Add the Salt and Baking Powder to the Flour and then stir in sufficient water to make a moderately thick batter.
• Mix the solid ingredients together and then stir in small quantities of batter, a little at a time, just to the point that everything is very liberally coated.
• Add generous heaping teaspoons of the mix to hot oil and deep-fry until they float and turn a nice golden color.
• Remove to paper towel to blot away remaining oil, then serve hot with a Ponzu, or dipping sauce of choice.