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By Liz Miu
CRISPY BEER-BATTERED POTATO SCALLOPS with Seaweed & Matcha Dust
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
63
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories601 kcal (30%)
Total Fat25 g (36%)
Carbs79.8 g (31%)
Sugars9.2 g (10%)
Protein13.2 g (26%)
Sodium562.2 mg (28%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Potato Scallops
Beer Batter
1 ½ cupsall purpose flour
½ cupcornstarch
1 tspbaking powder
330mlbeer
cold
flour
extra, for dusting
neutral oil
for frying
Seasoning
Cashew sour cream
200gcashews
soaked in boiling water for 1 hour, drained
½ cupwater
2 TbspAcv
1 Tbsplemon juice
½ tspsalt
½ tspgarlic powder
½ tsponion powder
½ tspdijon mustard
Caramelised Onions
Mix Ins
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!
Notes
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