Beer tempura of langoustine and squid

    12 min

    Transport your dining experience to Southeast Asia with an authentic recipe for beer tempura of langoustine and squid.

    2 people made this

    Serves: 4 

    • 8 langoustines - shells removed from tails and deveined
    • 4 small squid - gutted and cleaned
    • 50g corn flour
    • 150g rice flour
    • 150g self-raising flour
    • 1/2 teaspoon baking soda
    • 1 pinch sea salt
    • 200-250ml Chang® beer

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Prepare the langoustines and squid, and leave to dry on kitchen paper.
    2. Preheat the sunflower oil in a wok or deep fat fryer.
    3. Sieve the corn flour, rice flour and self-raising flour into into a bowl and mix in the baking soda and salt.
    4. Stir in the Chang® beer. The batter should be thin, almost broth-like. If it seems to thick add more Chang® beer.
    5. Dip the langoustines and squid into the batter and fry for until crisp and golden, about 2 minutes. Transfer to a baking tray, lined with absorbent paper and keep warm.

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