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