vrdesigners
07/17/15

Golden Fried Scallops, Edamame, Ginger Foam, Pink Pepper

Recipe by Yuli Hariyanto and Arie Yulianto of Shangri-La Suarabaya – Dilmah Real High Tea Global Challenge Silver Medal Winners 

Serving Portions: 10

INGREDIENTS
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

METHOD

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.

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …