Fish Trip Cafe

The weather is getting cold. Scallops need scarves.

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— Crispy Noodle Wrapped Scallops (6 fried scallops) —

6 scallops

50g cooked thin egg noodles

1 egg york

Salt and pepper

Oil for deep-frying

Some parsley leaves, finely chopped

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— for the Sweet Chille Dipping Sauce —

4 tablespoons sugar

6 tablespoons rice vinegar

A pinch of salt

1 small red chilli, finely chopped

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To make the sweet chilli sauce, Place all the sauce ingredients in a small saucepan, heat gently and stirring until the sugar dissolves. Set aside.

Beat the egg york in a shallow plate, mix with the cooked noodles.

Season the scallops with salt and pepper, wrap some noodles around them.

Heat the deep-frying oil to 320F/160C. Deep-fry the scallops until the noodles became just golden brown. Drain on kitchen paper.

Sprinkle with the chopped parsley. Serve the sweet chilli sauce in a dipping bowl on the side.