Crab & scallop stuffed red hibiscus

by Liao Xiangjun @ 11 Dec 2014
Crab & scallop stuffed red hibiscus 4  red hibiscus, pistils removed
100g  tempura flour,
extra for dredging
Cooking oil, for deep-frying
A piece of honeycomb

Crab & Scallop Filling
4  scallops
100g  crabmeat
2g  shredded chives
30ml  chili crab sauce
2ml  yuzu juice
Salt, to taste

•  For the crab & scallop filling: Pound the scallops in a mortar with a pestle to a sticky paste. Add in the remaining ingredients and mix until well incorporated. Season to taste with salt. Shape the crab and scallop paste into a ball and place into the center of each red hibiscus. One by one wrap the petals of the red hibiscus around the paste and finally closing the tip with a slight twist. Dredge the stuffed red hibiscus with tempura flour and shake off excess flour. Mix the tempura flour and cold water in a mixing bowl until the batter is lumpy. Dip the stuffed red hibiscus into the batter holding the tip of the petals where it has a slight twist and slowly lower the stuffed red hibiscus into the hot cooking oil at 175°C but do not let go of the red hibiscus. After about 45 seconds the batter around the red hibiscus should have set properly and you can let go and deep-fry for about another minute. Remove the deepfried stuffed red hibiscus from the hot cooking oil and drain well on absorbent paper towels.

•  Serve the deep-fried red hibiscus tempura with a piece of honeycomb taking care not to break the honeycomb. Serves 1.