Carpaccio Scallops
Ingredients:
- 80g cherry tomatoes
- Vegetable oil, for frying
- 150g fresh raw scallops
- 20g radishes
- A few dill sprigs
- ½ tsp chia seeds
- 1 tbsp granulated sugar
- 4 tsp fish sauce
- 4 tsp rice vinegar
Method:
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First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside.
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Fill a saucepan one-third full with vegetable oil and heat to 170c. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.
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To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar, and 30g tomato flesh.
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Thinly slice the scallops and radishes and mix with sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill, and chia seeds.
Credit: Jeff Tan