Kratong tong with scallop ceviche

Name: Kratong tong with scallop ceviche
Ingredients: 85 g Flour; 85 g Rice flour; Water; Kratong tong tang; 4 Scallops; 1 oyster vodka; juice of two limes; Algae powder; coriander cress; 2 Sushi vinegar; Yuzu juice; pomegranate seeds; fresh black radish; Sushi vinegar

FoodXperience consists of a team of culinary advisors who can be found daily at your own HANOS location. Especially for this Christmas edition, the chefs came together. They are more than happy to provide you with inspiration for the holidays!

The recipe below is one of the seven bites and amuse-bouches made by Garry de Boer, Culinary Marketing Manager at HANOS.

Ingredients

85gFlour

85gRice flour

Water

Kratong tong tang

Algae powder

4Scallops

1oyster vodka

juice of two limes

coriander cress

2Sushi vinegar

pomegranate seeds

Yuzu juice

fresh black radish

Sushi vinegar

Preparation

Mix the flour with the plain flour and add just enough water until you have a batter with pancake thickness. Tip: If it sticks to your finger, it's good.
Add salt.
Strain the mixture and let it rest for an hour.
Dip the tongs in the batter and deep-fry in oil until golden brown.
Then dip the top in a little algae powder.

Cut the scallops into small cubes.
Mix lime juice with the sushi vinegar and vodka.
Place the scallop cubes in this mixture.
Add some pomegranate seeds and coriander cress.
Mix well and chill for an hour.

Peel the black radish with a peeler.
Cut into thin slices and cut out small rounds.
Mix sushi vinegar to taste with a little yuzu juice.
Heat to about 60 degrees.
Place the black radish slices in the mixture and let them marinate until the liquid is cold.