
Mike Robinson
from
Good Food Bites
Mike Robinson rustles up crispy fishy fritters and a duo of dipping sauces in this lovely light Japanese style starter
Mike Robinson rustles up crispy fishy fritters and a duo of dipping sauces in this lovely light Japanese style starter
Seafood tempura
Method
2. Heat the oil in a wok or deep fat fryer to 190°C.
3. Dip all the ingredients individually into the batter, starting with the largest first, and deep fry until golden.
4. For the dipping sauces, simply mix the ingredients together in separate bowls.
5. Serve the prawns with their tail on and place the oysters and lobster tail back in their shells.
Prep:
20 min
Cook: 5 min
Cook: 5 min
Ingredients
2 tiger prawns, with tails left on3 Oysters, shucked but shells reserved
3 strips of white fish
1 lobster tail, peeled but shell reserved
oil, for deep frying
For the batter:
100g plain flour1 tsp cornflour
pinch of Salt
cold soda water, according to consistency
For the chilli dipping sauce:
1 tbsp dark Soy sauce4 Spring onions, chopped
1 red chilli, finely chopped
1 tsp Fish Sauce
1 tsp fresh lime juice
For the peanut dipping sauce:
1 tbsp Mirin1 tbsp light Soy sauce
1 tsp Peanuts, crushed
1 tsp coriander root, chopped
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