Tempura Squid And Prawns With Coriander Salsa
Crispy, flavorful, and aromatic, this tempura seafood recipe is a delight for the senses. Succulent squid and king prawns are marinated in a zesty mixture before being coated in a light, crispy cornflour batter and fried until perfectly golden. Served with a vibrant herb salsa and a tangy dressing, this dish is a showstopper that will impress any seafood lover.
— Constant Cookbook
Ingredients
- , for deep-fat frying oil
- 500g/1lb 2oz squid
- 500g/1lb 2oz raw king prawns
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp sesame oil
- 2 limes
- 100g/3½ oz cornflour
- 3 spring onions
- 1 long red chilli
- 1 small handful coriander
- 1 small handful mint
- 1 garlic
- 1 long red chilli
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing rice wine
- 1 lime
Instructions
- Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa.
- For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée.
- To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat â it will be very sticky.
- Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
- To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli.
- Cut the remaining lime into wedges and place alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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