Ingredients
200 g scallops, roe intact
200 g white fish fillet (hoki)
1 tbsp pickled pink ginger, chopped fine
½ tsp SIDS CRAZY LEMON
½ cup breadcrumbs
2 tbsp sesame seeds
rice bran oil for frying
SIDS LOW SUGAR RASPBERRY VINAIGRETTE
Directions
Divide the scallops in half then place half in a food processor along with the fish, ginger and SIDS CRAZY LEMON. Blitz to a fine paste. Scrape the paste into a bowl. Chop the remaining scallops, add to the paste and mix thoroughly. Cover the bowl and refrigerate for ½ hour to firm up. Mix panko and sesame seeds in a small bowl.
Using clean hands, roll a tbsp of paste into a ball then roll in breadcrumb mixture then place on a plate. Repeat until all the paste is used.
Heat a pan with 3 cm deep of oil to very hot or a deep fryer set to 190oC. Fry the scallop balls until golden brown. Drain well.
Serve with SIDS LOW SUGAR RASPBERRY VINAIGRETTE.
