Potato Scallops on Tren
This dish starts by slicing large brushed potatoes into 5mm thick pieces. The potato slices are then coated in flour, dipped in a batter made from soda water, beer, flour, and bicarbonate soda, and fried in neutral oil until golden. To finish, diced sashimi mixed with kewpie mayo is layered on the fried potato scallops, which are then generously sprinkled with chicken salt and topped with Ocean King Caviar.
Ingredients 11
2 brushed potatoes, large, cut into 5mm thick slices
1 l neutral oil, about, for frying
chicken salt, to taste
1⁄2 cup soda water
1⁄2 cup beer (Victoria Bitter), or other beer
1 cup plain flour
1 tbsp bicarbonate of soda
1 cup plain flour, for dredging the potatoes
150 g sashimi, of choice, diced
2 tbsp kewpie mayonnaise
1 cup coleslaw
2 tbsp Ocean King Caviar
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Start by cutting 2 large brushed potatoes into 5mm thick slices. Set aside.
In a bowl, add 1⁄2 cup soda water, 1⁄2 cup VB (Victoria Bitter, or other beer), 1 cup plain flour, and 1 tablespoon bicarbonate of soda. Mix thoroughly to form a batter.
Place 1 cup plain flour in another bowl. Dip each slice into the to coat, then dip into the batter.
Heat about in a deep pan or fryer to 180°C (350°F). Fry each battered slice in batches, giving an extra layer of batter before dipping in the oil. Fry for about 10 minutes or until golden and crisp. Drain on paper towels.
In a bowl, mix 150g diced sashimi of your choice with 2 tablespoons kewpie mayo.
To finish, sprinkle the fried potato scallops generously with chicken salt. Top each with a spoonful of the and mixture, add some , and finish with a dollop of .
Luka Tanfara's tips
The caviar is only $6.50 from @colessupermarkets.
