Deep-fried langoustines and mussels
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From James Martin's Food Map of Britain
Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
Method
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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.)
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Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.
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To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.
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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.
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Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip.
Ingredients
- 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
To serve
- 2 spring onions, sliced
- 1 red chilli, sliced
- 1 tbsp chopped fresh coriander
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