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Seafood Bites with Ginger Sauce   HT  PFC   20mins



Makes 50 Appetizers    Hot   Fish  Seafood  Shellfish  Fruit Herbs  Party Food  Buffet   Appetizer



250g/9oz Scallops

250g/9oz White fish Fillets, e.g. Cod, Hake, Pollack, Whiting

250g/9ox Raw Prawns, shelled

1 Egg

½ teasp grated Lemon Rind

2 tbsp Lemon Juice

2 tbsp Freshly chopped Parsley

Oil for deep frying

For the Sauce

1 tbsp Cornflour

60ml/2 fl.oz. Lemon Juice

180ml/6fl.oz. Chicken Stock

1 tbsp Honey

1 tbsp Brown Sugar

1 teasp Freshly grated Ginger



1. Preheat the deep fryer to 180C, 350F. Mix the cornflour with the lemon juice in a saucepan until well blended.

2. Stir in the remaining ingredients, then heat over a low to medium heat, stirring constantly, until the sauce is boiling and thickened. Keep warm.

3. Place the seafood, egg, lemon rind, lemon juice and parsley in a food processor and blend until well mixed but not puréed.

4. When ready to serve, drop rounded teaspoons of mixture into the hot oil, a few at a time and fry until well browned. Drain on kitchen paper and serve hot with the dipping sauce.




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