UKTV recipes
Mike Robinson
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
 

Seafood tempura

Seafood Tempura

Method
 
1. Mix the flour, cornflour, salt and soda water together until the mixture forms a thin batter.

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.

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intermediate
 
Serves: 2
quickcook
Prep: 20 min
Cook: 5 min
 
 

Ingredients

 2 tiger prawns, with tails left on
3 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 flour
1 tsp cornflour
pinch of Salt
cold soda water, according to consistency

For the chilli dipping sauce:

1 tbsp dark Soy sauce
4 Spring onions, chopped
1 red chilli, finely chopped
1 tsp Fish Sauce
1 tsp fresh lime juice

For the peanut dipping sauce:

1 tbsp Mirin
1 tbsp light Soy sauce
1 tsp Peanuts, crushed
1 tsp coriander root, chopped

 

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