Recipes
Ingredients
1 1/2 cups fresh lemon juice
1 cup fish sauce
2 tablespoons chopped mint
1 tablespoon chopped ginger
1 pound Dayboat scallops, foot removed and slice in half to make coins
1 cup sweet potato flour
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Canola oil for cooking
Directions
Fill a stock pot half way with canola oil and heat to 375 degrees. In a small bowl, combine the lemon juice, fish sauce, mint and ginger. Pour half into a dipping bowl and the other half into a large bowl. Add scallop coins and marinate for about 10 seconds. In a pie plate, combine the 2 flours. Drain the scallop coins and toss in the flour mixture to coat well. Fry the scallop coins until golden, brown and delicious, about 30 seconds. Serve with the dipping sauce.
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