1 Tbsp Yeo's Sambal Olek
1/2 Tbsp Squid Brand Fish Sauce
1/4 cup whole egg mayonnaise
1 Tbsp tomato ketchup
1 Tin Valcom Bamboo Shoots
1 bunch fresh asparagus
1 Spanish onion
1 tsp smoked paprika
Pinch of each salt and pepper
1 cup plain flour
200g duck fat
12 large fresh scallops
pinch of salt to season
2 Tbsp peanut oil
Baby cucumber slices
Combine dressing ingredients and set aside.
Julienne the bamboo, asparagus and onion and combine in a bowl with the flour, smoked paprika and seasoning. Keep mixing while adding just enough water to form a wet/sticky batter.
Heat duck fat in a small pot over medium heat.
Use a small round mould to form the fritters and shallow fry in the duck fat, gently turning every minute or so until golden brown. Remove and drain.
Heat BBQ flat plate on highest setting.
Wash and pat dry scallops. Season with salt and toss through oil.
Cook scallops on BBQ turning every 2 minutes until done. They should be just turning opaque in the middle if you cut one in half.
Serve with baby cucumber and pickled ginger.
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