Crispy Potato Scallops with Seaweed Powder

Prep Time: 35m | Cook Time: 20m | Servings: 10

Ingredients

Potato Scallops

• 2 Potatoes, peeled and sliced about 1/2-3/4 cm thick

Beer Batter

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 330ml cold beer
• flour for dusting
• Oil for frying

Seasoning

• 1 sheet nori
• 1 tsp Matcha
• 1/2 tsp Salt
• 1 tsp Sugar
• 1/2 tsp Msg
• SOUR CREAM AND BURNT ONION DIPPING SAUCE
• 200g cup soaked cashews
• 1/2 cup water
• 2 tbsp Acv
• 1 tbsp lemon juice
• 1/2 tsp Salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 dijon mustard tsp
• 2 white onions
• 1-2 tbsp oil
• 4-5 stalks spring onion, chopped
• 1/2 tbsp Balsamic reduction, or to taste

Instructions

SAUCE

Caramelise the onions: In a small saucepan or frying pan, heat oil and fry the onions with a good pinch of sugar and a small pinch of salt over low to medium heat for around 10 minutes. Keep stirring to get them nicely browned, then set aside.

Blend the cashew sour cream: Add all the cashew sour cream ingredients to a high-speed blender and blend until very smooth and creamy.

Finish the dip: Fold the caramelised onions, chopped spring onions and balsamic reduction into the blended sour cream. You don’t need to use all the onions – adjust to your preferred chunkiness. Taste and season if needed.

POTATO SCALLOPS

Make the seaweed dust: In a small bullet blender or food processor (like a Nutribullet), combine all the matcha seaweed dust ingredients and blend into a fine powder. A large blender may not work well here.

Make the beer batter: In a medium bowl, whisk together the flour, baking powder and cornstarch. Pour in the cold beer and whisk just until smooth. Let the batter sit while you prep the potatoes.

Prepare the potato slices: Bring a pot of water to the boil. Boil the potato slices for 3–4 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Dust the potato slices: Place about 1/4 cup of flour in a large bowl. Toss the potato slices to coat them lightly in flour. This helps the batter stick.

Fry the scallops: Heat a few inches of neutral oil in a pot to 180–190ºC. Dip each floured potato slice into the beer batter, shake off the excess, and carefully place into the hot oil. Fry until golden and crispy – when you think it’s done, give it another 30 seconds. Drain on paper towel.

Season and serve: Let the scallops cool for 5–10 minutes. Sift the matcha seaweed powder over the scallops using a small sieve. Serve immediately with the cashew onion dipping sauce.