Scallop Tempura

• 6 scallops
• 1 nori seaweed
• 1 egg
• 4 ounces flour
• 1 fluidounce ice water
• 10 rice wine vinegar fl ozs
• 2 ounces brown sugar
• 2 ounces caster sugar
• 1 tablespoon salt
• 1 tablespoon red chilli Diced
• 1 teaspoon chopped garlic
• 1 teaspoon coriander Finely chopped, stalks and roots
• 5 water fl ozs
• 1/2 cucumber
• 1 tablespoon coriander leaves Finely chopped

1. Assemble in saucepan rice wine vinegar, water, brown and white sugar, chilli, garlic and coriander roots and stalks. Stir and heat through until sugar dissolves. Remove and cool.
2. Take 1 sheet nori seaweed and cut into strips using scissors. Roll each scallop in a strip of seaweed, sticking the ends together with water so wrapping them around.
3. Place egg yolk in a bowl and add iced water. Beat, then add all the flour, mixing lightly so keeping a lumpy texture. Dip scallops in batter, then fry.
4. Slice cucumbers and add to sauce, along with chopped coriander. Serve bowl of sauce on serving plate surrounded by halved battered scallops.

egg, flour, fluidounce ice water, rice wine vinegar, brown sugar, sugar, salt, red chilli, garlic, coriander, water, cucumber, coriander

Taken from www.yummly.com/recipe/Scallop-Tempura-1672363 (may not work)