Langoustine & Squid
This recipe offers a delightful seafood experience with crispy langoustines and squid coated in a light and airy beer batter. The delicate flavors of the seafood are perfectly complemented by the crispness of the batter, creating a harmonious and satisfying dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 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
- ý tsp. baking soda
- Sea salt
- 200-250ml Chang Beer
Instructions
- 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 to 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.
Yield
Serves 4
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