HomeFood & drinkTempura of Langoustine and Squid

Tempura of Langoustine and Squid

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Origin of dish:  Thailand
Type of cooking:  Hob
 
Preparation time: 0 minutes
 
Ingredients (for 3-4 people) :

    8 langoustines (shells removed from tails and deveined)
    4 small squid (gutted and cleaned)
    2 leeks
    2 sheets of nori
    1 garlic bulb
    150g self raising flour
    150g rice flour
    50g corn flour
    ½ tsp. baking soda
    Sea salt
    200-250ml Chang Beer

Method:

Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt.

Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems too thick, add more Chang Beer.

Heat the sunflower oil in a wok or deep fat fryer.

Dip the langoustines and squid into the batter and fry for about 2 minutes, until crisp and golden.

Transfer to a baking tray, lined with absorbent paper and keep warm.
Recipe shared by changbeer
Recipe(s) from the same person

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