Fried Scallops Chinese Style
Crispy, flavorful, and perfectly golden, these *Fried Scallops Chinese Style* are a mouthwatering fusion of fresh seafood and classic Asian flavors. Succulent sea scallops are coated in a light, aromatic batter infused with five-spice powder, garlic, and white pepper, creating a delectable crunchy exterior with tender morsels inside. The scallops are fried to perfection in hot oil, ensuring an irresistible texture, and garnished with vibrant green onions for a touch of freshness. Serve them hot with a side of soy sauce for dipping to enhance the umami notes. Ready in just 30 minutes, this easy recipe is perfect as an appetizer or main dish, offering a restaurant-quality experience right at home. Ideal for seafood lovers seeking a quick yet authentic Chinese-style delicacy, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams Fresh sea scallops
- 100 grams Cornstarch
- 50 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 120 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Five-spice powder
- 500 milliliters Vegetable oil (for frying)
- 2 stalks Green onions (for garnish)
- 2 tablespoons Soy sauce (optional, for dipping)
Instructions
Clean the scallops by rinsing them under cold water. Remove the tough side muscle if present and pat them dry with paper towels.
In a mixing bowl, combine cornstarch, flour, baking powder, salt, white pepper, garlic powder, and five-spice powder. Mix well to create the dry batter base.
In another bowl, beat the eggs and water together to form a smooth liquid batter.
Gradually add the wet batter mixture to the dry batter base, stirring constantly until you get a smooth and slightly thick batter. Set aside for a few minutes.
Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches around 180°C (350°F). Use a thermometer if necessary for accurate frying temperature.
Dip each scallop into the batter, ensuring it is evenly coated. Let any excess batter drip off before frying.
Carefully lower the battered scallops into the hot oil, a few at a time to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
Remove the fried scallops with a slotted spatula and place them on a plate lined with paper towels to drain excess oil.
Garnish the fried scallops with thinly sliced green onions before serving.
Serve hot as an appetizer or main dish. Optionally, provide soy sauce on the side for dipping.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
