Enoki Seaweed ‘Scallop’
Enoki Seaweed ‘Scallop’
Ingredients
For the 'Scallops'
- 6 packs enoki mushrooms, (~600g)
- 6 seaweed sheets
- 6 rice paper sheets
- oil, for pan frying, as needed
For the Sauce
- 2 tablespoons gochujang
- 2 tablespoons maple syrup
- 3 tablespoons vegan mayo
- 2 tablespoons water
- seaweed flakes, for garnish, as needed
- sesame seeds, for garnish, as needed
Instructions
- 1
Slightly chop off the bottom part of the enoki mushrooms and wash them thoroughly.
⏱️ 3 min
- 2
Take a portion of enoki mushrooms and wrap them tightly from the side first with one seaweed sheet, then roll it up.
⏱️ 5 min
- 3
Dap both sides of a rice paper sheet in a plate of water until it is softened.
⏱️ 1 min
- 4
Repeat the wrapping step for the softened rice paper sheet around the seaweed-wrapped enoki. Make sure to wrap as tightly as possible to form a compact roll.
⏱️ 5 min
- 5
Slice up each roll into pieces, approximately 1 to 1.5 cm thick, creating oval-shaped 'scallops'.
⏱️ 3 min
- 6
In a pan, heat up oil on medium heat. Place the sliced 'scallops' into the hot pan in a single layer, ensuring not to overcrowd the pan. Pan fry both sides until they are golden brown and slightly crispy.
⏱️ 10 min
- 7
While the 'scallops' are cooking, prepare the sauce. In a small bowl, add the gochujang, maple syrup, vegan mayo, and water. Mix well until all ingredients are thoroughly combined and smooth.
⏱️ 2 min
- 8
Once the sauce is mixed, top it generously with seaweed flakes and sesame seeds for garnish.
⏱️ 1 min
- 9
Serve the pan-fried enoki seaweed 'scallops' immediately with the prepared dipping sauce on the side. Enjoy by dipping the 'scallops' in the sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Enoki Seaweed ‘Scallop’
For the 'Scallops'
- 6 packs enoki mushrooms, (~600g)
- 6 seaweed sheets
- 6 rice paper sheets
- oil, for pan frying, as needed
For the Sauce
- 2 tablespoons gochujang
- 2 tablespoons maple syrup
- 3 tablespoons vegan mayo
- 2 tablespoons water
- seaweed flakes, for garnish, as needed
- sesame seeds, for garnish, as needed
Instructions
- 1
Slightly chop off the bottom part of the enoki mushrooms and wash them thoroughly.
⏱️ 3 min - 2
Take a portion of enoki mushrooms and wrap them tightly from the side first with one seaweed sheet, then roll it up.
⏱️ 5 min - 3
Dap both sides of a rice paper sheet in a plate of water until it is softened.
⏱️ 1 min - 4
Repeat the wrapping step for the softened rice paper sheet around the seaweed-wrapped enoki. Make sure to wrap as tightly as possible to form a compact roll.
⏱️ 5 min - 5
Slice up each roll into pieces, approximately 1 to 1.5 cm thick, creating oval-shaped 'scallops'.
⏱️ 3 min - 6
In a pan, heat up oil on medium heat. Place the sliced 'scallops' into the hot pan in a single layer, ensuring not to overcrowd the pan. Pan fry both sides until they are golden brown and slightly crispy.
⏱️ 10 min - 7
While the 'scallops' are cooking, prepare the sauce. In a small bowl, add the gochujang, maple syrup, vegan mayo, and water. Mix well until all ingredients are thoroughly combined and smooth.
⏱️ 2 min - 8
Once the sauce is mixed, top it generously with seaweed flakes and sesame seeds for garnish.
⏱️ 1 min - 9
Serve the pan-fried enoki seaweed 'scallops' immediately with the prepared dipping sauce on the side. Enjoy by dipping the 'scallops' in the sauce.
⏱️ 1 min