Plant-based flash-fried lemongrass & sesame scallops
This is my third vegan scallops recipe, this time marinated pan-Asian style and flash-fried before serving! Couldn’t be tastier!
Ingredients
Directions
Step 1
Take off the hat and bottom of each mushroom. Set them aside (I use them the following day for a ramen recipe!).
Step 2
Chop each foot into 4 scallop-size chunks.
Step 3
Remove the ends and outer layer skin of the lemongrass. Keep 1 aside. Finely chop the tender inside of the second one. Peel off the ginger and finely chop too. Transfer to a pan with the mirin, rice vinegar and water, bring to a boil, reduce to a simmer and stir regularly for 5-8mn until you get a syrupy texture. Leave to cool down.
Step 4
Add the horseradish to the lemongrass syrup, stir well and brush each “scallop” with it. Transfer to fridge and leave to rest for at least 2 hours.
Step 5
In a frying pan, heat the sesame oil. Meanwhile, clear each “scallop” of the syrup bits and cover in rice flour by soaking them into it.
Step 6
Add them to the pan along with the second lemongrass stem and flash-fry until golden and crispy (2mn max per side).
Step 7
Immediately serve with the crispy lemongrass and sprinkle with Gomasio.
