KIKKOMAN

Yield: 24 servings.

SCALLOP BALLS:
3 pounds fresh sea scallops
1.5 oz. ginger, minced
3/4 cup egg whites
2 Tbsp. rice wine
1/4 cup cornstarch
1 Tbsp. salt
1/2 tsp. Chinese five-spice
as needed, vegetable oil
1 lb., 8 oz. white sesame seeds

CHILI PLUM SAUCE:
2 cups Kikkoman Plum Sauce
2 cups Kikkoman Thai Style Chili Sauce
1 cup orange juice
1/4 cup Kikkoman Soy Sauce

as needed, vegetable oil

For scallop balls: Rinse scallops and pat dry. In bowl of food processor, chop scallops and ginger. Add egg whites, wine, cornstarch, salt and five-spice; process to a smooth paste. With lightly oiled hand, form 1 Tbsp. of scallop mixture into a ball. Roll in sesame seeds to coat on all sides. Repeat with remaining scallop mixture and sesame seeds to make 96 scallop balls, placing them in one layer on parchmentlined sheet pan. Refrigerate, covered.

For chili plum sauce: Whisk together all ingredients. Makes about 5 cups.

For each serving, to order: Deep-fry 4 scallop balls in hot (350°F) oil about 4 minutes or until golden brown and puffy. Serve immediately with 3 Tbsp. chili plum sauce on the side for dipping.