Ceviche of scallop, deep fried soy and chilli jam


Ceviche of scallop, deep fried soy and chilli jam

Recipe by Chef Craig Bateman, Kikkkoman Masters 2015 Runner Up

  • Serves4

Ingredients

For the scallops:

  • 1 lime
  • 8 scallops
  • 30ml soy sauce
  • 10g ginger
  • 10g sugar
  • Salt to taste
  • 5ml sesame oil
  • Half an onion minced

Jam:

  • 20g chilli
  • 20ml dark soy
  • 80ml light soy
  • 30g dark brown sugar
  • 100ml water
  • 50g panko bread crumb
  • 50g flour
  • 2 eggs

for the pickled veg:

  • 1 cucumber
  • 8 breakfast radish
  • Baby fennel
  • Pickling liquor
  • Pak choi

For the cracker:

  • 100g rice flour
  • 3tbsp soy sauce
  • 1tbsp sugar
  • 1tbsp curry powder
  • 3tbso water
  • 1tsp stock
  • Herb and flower garnish

Method

Thinly slice the scallops place on a tray, make the marinade and brush over the scallop repeat this every 15 mins until service.

Heat oil in a pan add in the chillies and onion sweat down for 10 mins, add the water and cook until dry add the soy sauce and sugar and reduce by half set in to mould and freeze.

Once frozen roll in flour, coat with egg and cover in Panko repeat this once more using the egg and Panko crumb.

Shape the cucumber into balls using a cutter, slice the radish and fennel, place into pickling liquor drain after 10 mins.

For the cracker:1Add the boiling water to the rice flour and mix with a fork. Add the water little by little while adjusting the texture of the dough.

When the dough is cool enough to handle, knead it well.

Form into golf ball-sized balls.

Flatten the balls with your hands. Steam for about 30 minutes.

Smash up the steamed rice patties with a mortar and pestle until smooth. This is easier to do if you don't cover the pestle.

Knead the dough well with your hands.

Form into pingpong sized balls. Sandwich between 2 sheets of parchment paper or plastic film and roll out thinly. roll them out to about 2 mm thickness.

Brush with soy sauce and Cook in oven at 150 degrees for 20 mins.

Lightly fry the pak choi

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