David Oakes’ Scallop Tempura with Dipping Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

David says these are so delicious, the family usually eat them before they’re all cooked, while he is still standing at the cooker. David no longer eats gluten and so uses gluten-free flour, but a mixture of regular wheat flour and rice flour will also do in his recipe.

I have left the measurements in cups as that is how David cooks. He uses a small mug or regular teacup with a capacity of 150