Recipe by Yuli Hariyanto and Arie Yulianto of Shangri-La Suarabaya – Dilmah Real High Tea Global Challenge Silver Medal Winners
Serving Portions: 10
400 g Scallops CA frozen
20 g Flour
50 g Egg
50 g Homemade Panko (JP Breadcrumbs)
200 g Canola oil
100 g Edamame cooked
100 g Cream
10 g Ginger peeled, sliced
5 g Sea Salt
5 g Pink peppercorn dried
10 g Edible flowers
Season scallops with a little salt and white pepper, dust with flour.
turn around in the egg mix and then breadcrumbs
Place the cream and ginger in a sauce pan and heat up on medium heat, simmer for a few minutes.
Season with sea salt and strain through a fine sieve, place back in sauce pan and whip with milk foamer.
Deep fry the scallops in hot canola oil until golden, remove and place on kitchen paper to drain off excess oil.
Heat up all components and arrange nicely on plates
Garnish with freshly ground pink pepper and edible flowers.