Fried scallop and kani mayo don. Simply mix mayo, vegan mayo, or plain yogurt with a few drops sriracha chili sauce. Taste as you go to get your perfect level of heat -- I like mine a little fiery! Scallops fried in the AIR fryer - cooks essential AIR fryer.
Kani Avocado Salad Crabmeat avocado with yuzu dressing sauce.
Rich & Rober Roll Lightly battered fried roll with white fish, kani, tuna, salmon, avocado & caviar, topped with spicy mayo & eel sauce.
Seafood Combo Hibachi Shrimp, scallop and lobster.
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Simply mix mayo, vegan mayo, or plain yogurt with a few drops sriracha chili sauce. Taste as you go to get your perfect level of heat -- I like mine a little fiery! Scallops fried in the AIR fryer - cooks essential AIR fryer.
Alright, don't linger, let's approach this fried scallop and kani mayo don formula with 16 components which are surely easy to receive, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements Fried scallop and kani mayo don:
- Provide for Cooked rice.
- Prepare of Kani Mayo.
- Require 125 g for Crabsticks.
- You need of Japanese mayonnaise (Kewpie brand).
- Give for (opt) 1 tbsp sesame seed oil.
- Provide - (opt) 1 tbsp sushi soy sauce.
- Give - (opt) 1/2 tbsp oyster sauce.
- Require for Coarse black pepper.
- Need for Fried scallops.
- Prepare Handful scallops, salted.
- Need 1 cup Buttermilk.
- Require 1 cup for flour (or a mixture of plain, rice and corn flour).
- Prepare 1 tsp - smoked paprika.
- Need 1 tsp of onion powder.
- Give 1 tsp for garlic powder.
- Need Salt and pepper.
Batter-fried shrimp, scallops, fish, kani stick and assorted vegetables. Grilled fresh water eel served with tamago, Japanese pickles, rice and sweet eel sauce. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Fried scallop and kani mayo don start cooking:
- To cook rice: Wash the rice till water is clear then cook it with the water level 1 inch above the rice..
- Boil some water with 1 tbsp of salt sprinkled in, cook the crabsticks for 5 min. Drain the water..
- Shred the crabsticks with a fork..
- This is optional: mix the shredded crab with 1 tbsp sesame seed oil, 1 tbsp sushi soy sauce and 1/2 tbsp oyster sauce. Compulsory: Add 2 tbsp of Japanese mayonnaise (or just drizzle it all over) and mix..
- Dry and salt the scallops for a while before soaking in buttermilk for a few min..
- Mix flour, smoked paprika, onion powder, garlic powder, salt and pepper. Dredge the scallops in the flour mixture till fully covered. You can pour the scallops into a colander to separate from the flour..
- Fry the scallops in oil over medium heat for about 3min or golden brown..
- Fill a bowl with the cooked rice, drizzle with mayo, spread a layor of the kani mayo, sprinkle lemon pepper (or coarse black pepper), add the fried scallops on top. Makes 2 bowls..
To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Deep-fried cream cheese, avocado, crab salad, and shrimp. Shrimp tempura inside, Kani, mayo, eel sauce, crunchy on top. Pan fried scallops with butter and sweet soy sauce. Kani, avocado inside, topped with kani and mayo.
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