المكونات
- Baby fennel bulb 1
- Red chilli 1
- Mini cucumber 1
- Fresh scallops 320g (16)
- Lime 1
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fine Grain White Sugar 2 tsp
- Prawn chips 16
- SpinneysFOOD Pure Sunflower Oil For frying
- Fennel fronds A handful
Nutrition (Per serving)
- سعرات حرارية 260
- دهون 14.5g
- المشبعة 1.4g
- بروتين 15.2g
- الكربوهيدرات 19g
- السكريات 3.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Scallop and fennel ceviche with crispy prawn chips
Latin American 20 Mins Prep · 5 Mins Cook
- Finely slice the fennel and place in a bowl of iced water. Set aside until crisp. Finely slice the red chilli. Finely dice the cucumber.
- Slice the scallops in half horizontally and refrigerate.
- Juice the lime. Combine the chilli, 120ml of lime juice, salt, sugar and stir until the sugar dissolves.
- Heat a large pot of oil to 180°C and deep fry the prawn chips (or wonton wrappers) until crisp. Drain on paper towels.
- Add the scallops to the lime juice mixture and toss to combine.
- Immediately spoon the scallop mixture into scallop shells and prawn chips.
- Serve immediately with the diced cucumber, fennel and fennel fronds.