Ingredients

• ¾ cup self-raising flour
• ½ teaspoon fragrant curry powder
• 2 tablespoons chopped parsley, preferably Italian
• 1 red chilli, deseeded and finely chopped
• 4-6 tablespoons milk
• 3 eggs, separated
• 12 scallops, cleaned and cut into quarters
• 250-300 grams white fish fillets, diced

Wasabi and lime mayo

• ½ cup good-quality mayonnaise
• 1 teaspoon prepared wasabi
• 1 teaspoon finely grated lime rind

Method

1. Sift the flour and curry powder into a bowl. Stir in the parsley and chilli. Season well with salt and pepper. Make a well in the centre.
2. In a jug, mix together the milk and egg yolks. Pour into the dry ingredients. Stir gently if required, add more milk to make a smooth, thick batter. Fold in the scallops and fish.
3. In a clean bowl, beat the egg whites until stiff but not dry and then fold into the batter. Cook large tablespoonfuls of batter in a hot well-greased frying pan for about 5 minutes, turning once. The seafood should be just tender. Keep warm in a low oven while cooking remaining mixture.
4. Serve warm with the Wasabi and Lime Mayonnaise, made by mixing all the ingredients together.