Prawn, Squid & Courgette Tempura ⠀⠀


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Over the weekend I like to try out recipes that I know my whole family will enjoy. I thought this would be a successful one and I sold it to Charlie as “Posh fish & Chips”. Hooray it was a huge success all round! This recipe creates such a light a crispy batter which works so well with the above ingredients, but would work equally well with firm white fish such as Pollock, Haddock or Cod. It also works really well, with broccoli, aubergine, peppers or onion. I served it on newspaper not only for food styling purposes, but it actually absorbs any excess fat and makes clearing up very simple. We were taught something very similar at the @asda Fishtastic event in London and Asda kindly gifted me the seafood. Here’s my version. One top tip that the chefs suggested to me was that if you need it to be #glutenfree then just use cornflour - Genius!

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INGREDIENTS ⠀

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200g Raw prawns

150g Raw squid - cleaned and inner bone removed, cut into 3 or 4

2 Courgettes - cut into 5cm x 1cm rectangles

Cornflour for dusting

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Tempura Batter⠀

100g self raising flour

35g cornflour⠀

½ tsp fine salt⠀

225ml cold sparkling/soda water⠀

flaked salt, to serve⠀

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Dipping sauce ⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 clove garlic crushed

1 teaspoon grated ginger

Juice of 1 lime

2 tablespoons soy sauce

Chopped chilli (optional)

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Optional garnish

3 cloves garlic finely sliced

1 chilli finely sliced

Sauté in oil until just golden, remove from the pan onto kitchen paper.

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about 2 litres vegetable oil for deep-frying⠀

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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Heat the oil to 170/175. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix the batter ingredients together in a large bowl.

Prepare the seafood and lay on kitchen towel to remove any moisture. Dust the prawns, squid and Courgettes in the cornflour, then add to the batter. You will need to do this in batches. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Fry all of the ingredients until they are just golden in batches making sure you don’t over crowd the pan. Drain on kitchen towel and season with salt. ⠀⠀⠀⠀⠀⠀⠀⠀⠀


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