Soft Fried Scallops

Name: Soft Fried Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 150 g scallops; 1 (approx 50 g) egg; 12 g refined salt; 7.5 g MSG; 25 g Shaoxing wine; 20 g Sichuan pepper salt (for serving); 50 g flour; 750 g (75 g used) peanut oil (for frying)

A classic Shandong dish: fresh scallops battered and deep-fried until golden, with a crisp exterior and tender interior, served with Sichuan pepper salt.

30 min

Easy

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Ingredients

scallops 150 g

egg 1 (approx 50 g)

refined salt 12 g

MSG 7.5 g

Shaoxing wine 25 g

Sichuan pepper salt (for serving) 20 g

flour 50 g

peanut oil (for frying) 750 g (75 g used)

Instructions

Marinate Scallops

Put scallops in a bowl, add refined salt, MSG, and Shaoxing wine, marinate until flavorful.

Prepare Egg Batter

Take two bowls, crack eggs into them, add flour and clear broth, stir into a smooth batter, then add scallops and mix well, set aside.

First Fry

Add peanut oil to a wok, heat over medium heat to 60% (approx 150°C), add scallops in batches, stir with a spatula, fry until the outer batter sets and color is even, remove and spread out to cool slightly.

Second Fry and Serve

When oil temperature rises to 90% (approx 225°C), add scallops again and fry until cooked through, outer layer is golden, remove, drain oil, arrange on a plate to serve, accompanied by Sichuan pepper salt when serving.