Soft-Fried Scallops
Soft-Fried Scallops is a classic Lu (Shandong) cuisine dish, made by coating fresh scallops in batter and double-frying to yield a bright golden exterior, soft and tender crisp texture, and fresh, savory, aromatic flavor.
Ingredients
Scallops
150 g
Egg
1
Fine salt
12 g
MSG
7.5 g
Shaoxing wine
25 g
Sichuan pepper salt (served on the side)
20 g
All-purpose flour
50 g
Peanut oil (uses 75 g)
750 g
Clear broth
to taste
Instructions
1
Step 1
Place the scallops in a bowl, add fine salt, MSG, and Shaoxing wine, then marinate until flavorful.
2
Step 2
Crack the egg into a bowl, add all-purpose flour and clear broth, stir until smooth to form a batter, then add the marinated scallops and toss to coat evenly, set aside.
3
Step 3
Add peanut oil to a wok, heat over medium heat to 60% heat (around 150°C). Add the scallops one by one, stir with a spatula, fry until the outer batter sets and the color is uniform, then remove and spread out to drain.
4
Step 4
When the oil temperature rises to 90% heat (around 225°C), add the scallops again and fry until cooked through. When the outer layer turns golden brown, remove, drain excess oil, plate and serve. Serve with Sichuan pepper salt on the side.
