Ultra-Crispy Potato Crust Scallops | MasterClass | Authentic Restaurant Recipes

Peel and trim potato. Cut it into 1.5-2 mm thin slices first, then cut into fine strips; rinse in cold water. Set aside. Note: Be careful when cutting potatoes. Rinse the knife in cold water, and clean the cutting board from time to time to prevent slipping. Cut the slices as even as possible. Thus the size of strips will be even. Be patient, do not rush. (You may consider slicing tools if your knife scale is not so good.)

Pat dry scallop and shrimp with paper towels. Smash them with the back of the knife. Then chop into the mash. Put in a large bowl. Set aside.

Add salt, ground white pepper, egg white, seasoning liquid (the liquid soaking green onion and ginger in the mixture of water and Shaoxing wine), and corn starch in the bowl. Stir until mixing well.

Making shrimp balls: Take a small amount of shrimp mash in your palm, and shape it into a ball. Make a small hole in; then insert a small piece of butter in the center. Note: Take about 1/2 cup of the mash to make one ball; don't make it too big; cut butter into small cubes.

Place bread crumbs on a large plate, coat the balls with bread crumbs evenly.

In a wok over medium heat, add oil and bring it to 200℉/100℃, deep fry the balls for 1-2 minutes until lightly golden, remove from the oil. When the oil temperature is back up again, quickly re-fry the balls for 10-20 seconds until golden. Remove and drain.

Turn the heat to low, when the oil temperature reaches 300 ℉/150 ℃, deep fry the potato strips for 3-4 minutes until golden

Place the potato strips on a plate, and place mayonnaise on a small plate. Coat the balls evenly with mayonnaise, then cover the balls with the fried potato strips completely.