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Salt and Pepper Dry Spiced Scallops with Chilli Cucumber Dipping Sauce and Steamed Rice
Salt and pepper scallops
24 x cleaned and trimmed scallops with the roe removed
5 tsp sea salt
3 tsp roasted black peppercorns
6 tsp Szechuan pepper
150g plain flour
70g corn flour
3 tsp ground white pepper
Dried spice
2 tsp chilli flakes
1⁄2 tsp ground black pepper
1 tsp sea salt
1 tsp Chinese 5 spice
Cucumber dipping sauce
40g white sugar
50ml white vinegar
25ml sweet chilli sauce
30g diced cucumber
1⁄4 bunch coriander
Garnish
10ml sesame oil
Julienne shallots
Sliced red chillies
Coriander leaves
Lettuce cup
1. Roast black peppercorns and Szechuan pepper in a dry pan, then grind and add all the other dry ingredients and reserve.
2. To make the dipping sauce, combine the sugar and vinegar in a small pot and bring to the boil. Add the sweet chilli sauce and cool. When the sauce has cooled add the diced cucumber and finely chopped coriander.
3. Dip the scallops on the egg whites and coat in the flour mixture then deep fry in very hot oil quickly.
4. Heat a wok and add the dried spices and scallops mixing thoroughly. Drizzle with a little sesame oil, add the chopped garnish and serve in a lettuce cup with cucumber dipping sauce and steamed rice.
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