Alive and Cooking

Deep-Fried Scallop Nori Rolls

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  • 10 scallops, roe removed and roughly chopped
  • 100 g bean sprouts 
  • 1 carrot, shredded
  • 2 spring onion whites, shredded
  • 5 mint leaves, roughly chopped
  • 1/4 bunch coriander leaves, roughly chopped 
  • 1 tbsp fresh ginger, finely chopped
  • 100 g vermicelli noodles 
  • 6 nori sheets 
  • Plain flour 
  • Rice flour 
  • Cold soda water 
  • Sunflower oil 
  • Sushi vinegar 
  • Sweet soy sauce 
  • Salt and pepper 

In a bowl, mix together the carrot, ginger, spring onion, coriander, mint, 1 tbsp sushi vinegar and a sprinkle of salt and pepper. 

Into a pan, pour in 1 L of water. Bring to the boil, slide in the noodles and cook for 2 - 3 mins, then remove and place in a bowl of iced water.

Mix together the scallops, salad, noodles and bean sprouts with 1 tbsp sweet soy. Wrap small piles of scallop mixture in nori sheets. In a bowl, mix the flours, enough soda water to form a batter, then dip the rolls in batter, fry until crispy and serve. 

Makes 6 

Deep-Fried Scallop Nori Rolls