6 leftover scallops, approximately
1 cup self-raising flour
1 tbsp ginger, freshly grated
¼ cup chives, chopped
100g bean sprouts
½ tsp curry powder
1 lime, juice and finely
½ cup coriander leaves
200ml soda water
vegetable oil, for frying
lime wedges and chilli sauce to serve
Roughly cut up leftover scallops into small pieces. Place in a large bowl with flour, ginger, chives, bean sprouts, curry powder, lime juice, rind and coriander leaves. Season to taste with salt and freshly ground black pepper.
Mix in enough soda water to make into a thick batter.
Heat a frying pan with enough vegetable oil to cover the base of the pan. Drop spoonfuls of the mixture into the pan and cook on a medium heat until browned. Turn each fritter over and cook other side for 1 minute or until browned. Remove and drain on absorbent kitchen paper. Repeat until all batter is cooked.
Serve with wedges of lime and chilli sauce.