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Tempura Scallops and Asparagus with Ponzu Dressing

Japanese-inspired deep-fried scallops and asparagus served with a citrusy, savory ponzu dipping sauce for a zingy appetizer or meal.

JapaneseSeafoodAsparagusScallopsFriedTempura
Estimated Nutrition
Calories
310
kcal / serving
1860 kcal total
Carbs
28.6g
per serving
171.6 g total
Fat
17.1g
per serving
102.5 g total
Protein
10.4g
per serving
62.4 g total
Cook Time
20
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Cornflour
100
g
Self-Raising Flour
CondimentsSauces
100
ml
Mirin
Rice wine
75
ml
Soy Sauce
Dark
1
tbsp
Rice Vinegar
2
tbsp
Ponzu
Or fresh lemon juice
Dairy
1
piece
Egg
Yolk only
Fruits
1
piece
Lemon
Cut into wedges for garnish
Liquids
200
ml
Sparkling Water
Chilled
NutsSeeds
1
pinch
Chilli Flakes
Dried
1
tbsp
Sesame Seeds
OilsFats
1
l
Sunflower Oil
For deep frying
Seafood
200
g
Scallops
Roe-less queen or medium scallops, thawed if frozen
Vegetables
13
cm
Kombu
Dried seaweed strip
1
piece
Spring Onion
Green part only, finely sliced
240
g
Asparagus
Spears, trimmed

Method

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