BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Tempura scallops and asparagus with ponzu dressing
Fruit and vegetables
1 x 13cm/5in strip kombu (dried
seaweed
)
2 tbsp ponzu (Japanese citrus-based sauce), if non-available use fresh
lemon juice
, plus 1-2 tsp extra to taste
lemon
wedges, for garnish
1
spring onion
(green part only), finely sliced
240g/9oz bundle
asparagus
spears, trimmed
Tins, packets and jars
pinch
dried chilli
flakes (optional)
Cooking ingredients
100ml/3½fl oz mirin (
rice wine
)
75ml/2½fl oz dark
soy sauce
1 tbsp
rice vinegar
sunflower oil
, for deep frying (roughly 1 litre/1¾ pints)
100g/3½oz
cornflour
100g/3½oz
self-raising flour
1 tbsp
sesame seeds
Dairy, eggs and chilled
1 large free-range
egg
, yolk only
Meat, fish and poultry
200-250g/7-9oz roe-less queen
scallops
(or 18 medium roe-less
scallops
), thawed if frozen
Other
200ml/7fl oz chilled sparkling water
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
