240g/9oz bundle asparagus spears, trimmed
lemon wedges, for garnish
2 tbsp ponzu (Japanese citrus-based sauce), if non-available use fresh lemon juice, plus 1-2 tsp extra to taste
1 x 13cm/5in strip kombu (dried seaweed)
1 spring onion (green part only), finely sliced
pinch dried chilli flakes (optional)
100驳/3陆辞锄 cornflour
1 tbsp rice vinegar
100ml/3陆fl oz mirin (rice wine)
100驳/3陆辞锄 self-raising flour
1 tbsp sesame seeds
75ml/2陆fl oz dark soy sauce
sunflower oil, for deep frying (roughly 1 litre/1戮 pints)
1 large free-range egg, yolk only
200-250g/7-9oz roe-less queen scallops (or 18 medium roe-less scallops), thawed if frozen