CRISPY BEER-BATTERED POTATO SCALLOPS with Seaweed & Matcha Dust

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By Liz Miu

CRISPY BEER-BATTERED POTATO SCALLOPS with Seaweed & Matcha Dust

Name: CRISPY BEER-BATTERED POTATO SCALLOPS with Seaweed & Matcha Dust
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American, Asian
Ingredients: 2 Potatoes, peeled and sliced about 1/2-3/4 cm thick; 1 1/2 cups all purpose flour; 1/2 cup cornstarch; 1 tsp baking powder; 330ml cold beer; extra flour for dusting; Neutral Oil, for frying; 1 sheet nori; 1 tsp Matcha powder; 1/2 tsp Salt; 1 tsp Sugar; 1/2 tsp Msg; 200g cup cashews, soaked in boiling water for 1 hour, drained; 1/2 cup water; 2 tbsp Acv; 1 tbsp lemon juice; 1/2 tsp Salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 dijon mustard tsp; 2 white onions, sliced; Salt; Sugar; 2 tbsp oil; 4-5 stalks spring onion, chopped; 1/2 tbsp Balsamic reduction, or to taste

9 steps

Prep:25minCook:20min

The crispiest potato scallops coated in an umami seaweed-matcha dust! Serve with a delicious naturally dairy-free sour cream and caramelised onion dipping sauce (made from cashews!)

Updated at: Tue, 14 Nov 2023 21:49:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories592.7 kcal (30%)

Total Fat24 g (34%)

Carbs78.8 g (30%)

Sugars9.5 g (11%)

Protein14.4 g (29%)

Sodium793.1 mg (40%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

MAKE THE SAUCE

Step 1

Caramelise Onions: In a small saucepan or frying pan heat oil and fry onions with a good pinch of sugar and a small pinch of salt on low-medium heat for around 10 minutes. Keep them moving to try and get some good browning on them then set aside.

Step 2

Blend all cashew sour cream ingredients together in a high speed blender until very smooth and creamy

Step 3

Fold the onions, chopped spring onions and balsamic reduction into the cashew sour cream (you don't have to use all of it - you control the chunkiness of your dipping sauce!!), taste and season if needed!

POTATO SCALLOPS

Step 4

MAKE DUST. In a small bullet blender or a food processsor (such as a nutribullet) - combine all matcha seaweed dust ingredients and blend into a powder (blending this will unfortunately not work very well in a large blender or food processor)

Step 5

MAKE BEER BATTER. Place all purpose flour, baking powder and cornstarch in a bowl and whisk to combine. Pour in the cold beer and whisk batter until just smooth and let sit while you prepare the potatoes.

Step 6

PREP POTATO SLICES. Bring a pot of water to the boil. Boil your potato slices for just 3-4 minutes and then take out of water - they shouldn't be super soft and breaking apart. Pat the potato slices dry.

Step 7

DUST POTATO SLICES. Place about 1/4 cup flour in a large bowl and toss to coat all your potato slices in a thin layer of flour.

Step 8

FRY. Heat a few inches of neutral oil until 180-190ºC. Once the oil is hot, take a slice of dusted potato and dunk it into the beer batter - shake a little excess off and then get it straight into the oil. Fry for a few minutes til golden brown (my frying tip is just when you think it's done - give it another 30 seconds!) and then remove from oil and place on some paper towel to drain.

Step 9

Allow scallops to cool for 5-10 minutes. Place matcha dust in a small sieve and dust over your scallops. Serve immediately with the dipping sauce!