Light Bites Recipes - Shiitake and Scallop Bundles Recipe

Ingredients

• 4 scallops

• 8 large fresh shiitake mushrooms

• 225g/8oz long yam, unpeeled

• 20ml/4 tsp miso

• 50g/2oz/1 cup fresh breadcrumbs

• corn flour (cornstarch), for dusting

• 2 eggs, beaten

• vegetable oil, for deep-frying

• salt

• 4 lemon wedges, to serve

Serves 4

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Method:

1. Slice the scallops in two horizontally. then sprinkle with salt. Remove the stalks from the shiitake and discard them. Cut shallow slits on the top of the shiitake to form a "hash" symbol. Sprinkle with a little salt.

2. Heat a steamer and steam the long yam for 10-15 minutes, or until soft. Test with a skewer. Leave to cool, then remove the skin.

3. Mash the flesh in a bowl, add the miso and mix well. Take the bread crumbs into your hands and break them down finely. Mix half into the mashed long yam, keeping the rest on a small plate.

4. Fill the underneath of the shiitake caps with a scoop of mashed long yam. Smooth down with the flat edge of a knife and dust the mash with corn flour. Add a little mash to a slice of scallop and place on top.

5. Spread another 5ml/1 tsp mashed long yam on to the scallop and shape to completely cover. Make sure all the ingredients are clinging together. Repeat to make eight little mounds.

6. Place the beaten eggs in a shallow container. Dust the shiitake and scallop mounds with corn flour; then dip into the egg. Handle with care as the mash and scallop are quite soft.

7. Coat well with the remaining breadcrumbs and deep-fry in hot oil until golden. Drain well on kitchen paper. Serve hot on individual plates with a wedge of lemon.

Note: A wok does double duty for making these delicate mushroom and seafood treats, first for steaming and then for deep frying.