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Sesame Scallop Balls with Chili Plum Sauce

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Scallop Balls:
3 pounds fresh sea scallops
1 1/2 ounces ginger, minced
3/4 cup egg whites
2 tablespoons rice wine
1/4 cup cornstarch
1 tablespoon salt
1/2 teaspoon Chinese five spice
vegetable oil as needed
1 1/2 pounds white sesame seed

Chili Plum Sauce:
2 cups Kikkoman Plum Sauce
2 cups Kikkoman Thai Style Chili Sauce
1 cup orange juice
1/4 cup Kikkoman Soy Sauce
vegetable oil, as needed

directions

To make Scallop Balls: Rinse scallops and pat dry. In bowl of food processor, chop scallops and ginger. Add egg whites, wine, cornstarch, salt and five spice; process to a smooth paste. With lightly oiled hands, form 1 tablespoon of the scallop mixture into a ball; roll in sesame seed to coat on all sides. Repeat with remaining scallop mixture and sesame seed to make 96 scallop balls, placing them in one layer on parchment-lined sheet pan. Refrigerate, covered.

To make Chili Plum Sauce: Whisk together all ingredients.

For each serving, to order: Deep-fry 4 scallop balls in hot (350°F) oil about 4 minutes or until golden brown and puffy. Serve immediately with 3 tablespoons Chili Plum Sauce on the side for dipping.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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