Tempura scallops and asparagus with ponzu dressing

Tempura scallops and asparagus with ponzu dressing
16 Ingredients
  • 100ml/3½fl oz mirin (rice wine)
  • 75ml/2½fl oz dark soy sauce
  • 1 tbsp rice vinegar
  • 1 x 13cm/5in strip kombu (dried seaweed)
  • 2 tbsp ponzu (japanese citrus-based sauce), if non-available use fresh lemon juice, plus 1-2 tsp extra to taste
  • Lemon wedges, for garnish
  • 1 spring onion (green part only), finely sliced
  • Pinch dried chilli flakes (optional)
  • 240g/9oz bundle asparagus spears, trimmed
  • 200-250g/7-9oz roe-less queen scallops (or 18 medium roe-less scallops), thawed if frozen
  • Sunflower oil, for deep frying (roughly 1 litre/1¾ pints)
  • 100g/3½oz cornflour
  • 100g/3½oz self-raising flour
  • 1 tbsp sesame seeds
  • 1 large free-range egg, yolk only
  • 200ml/7fl oz chilled sparkling water
Nutrition
232
12% daily value
6 servings
                                       
                                            low-​sugar, dairy-​free
     

Fat

8% 5

Saturated

5% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

10% 31

Carbs (net)

- 28

Fiber

11% 3

Sugars

- 1

Sugars, added

- 0

Protein

22% 11

Cholesterol

13% 40

Sodium

38% 912

Calcium

8% 80

Magnesium

14% 58

Potassium

7% 316

Iron

18% 3

Zinc

12% 1

Phosphorus

36% 254

Vitamin A

4% 32

Vitamin C

6% 5

Thiamin (B1)

29% 0

Riboflavin (B2)

21% 0

Niacin (B3)

18% 3

Vitamin B6

15% 0

Folate equivalent (total)

25% 102

Folate (food)

- 51

Folic acid

- 30

Vitamin B12

25% 1

Vitamin D

1% 0

Vitamin E

11% 2

Vitamin K

20% 24
Comments
 
×