Beer tempura of langoustine and squid

Chang Tempura of Langoustine and SquidIngredients:

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


  1. Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt
  2. Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems to thick add more Chang Beer.
  3. Heat the sunflower oil in a wok or deep fat fryer
  4. 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.

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