Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
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
- 1 litre/1¾ pint
- To serve
-
- 2
spring onions, sliced - 1 red
chilli, sliced - 1 tbsp chopped fresh
coriander
- 2
Preparation method
-
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.