Deep-fried langoustines and mussels
Prep time less than 30 mins
Cook time less than 30 mins
From James Martin's Food Map of Britain
Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
Heat the oil in a large saucepan until it reaches 170C/330F on a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.
To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.
Coat the mussels and langoustines in the batter. Fry in batches until crisp and golden-brown. Remove using a slotted spoon. Drain on kitchen paper.
Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip.
- 1 litre/1¾ pint vegetable oil, for frying
- 200g/7oz plain flour
- 1 tsp salt
- 1 tsp sugar
- 7g sachet instant yeast
- 50ml/2fl oz vodka
- 200ml/7fl oz tonic water
- 5 tbsp mayonnaise
- 25ml/1fl oz sweet chilli sauce
- 2 tsp yuzu juice
- 150g/5½oz cooked and shelled mussels
- 150g/5½oz cooked and shelled langoustines
- 2 spring onions, sliced
- 1 red chilli, sliced
- 1 tbsp chopped fresh coriander
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