Tempura Batter made with Beer for a light as a feather crispy batter
8 Langoustine (Shells removed from tails and deveined)
4 Small Squid (Gutted and cleaned)
150g Self raising flour
100g Corn Flour
1/2 teaspoon Baking Soda
1 pinch Sea Salt
200-250ml Chang Beer (Ice cold)
100ml Sunflower oil (enough to deep fry the tempura)
Sieve the corn flour and flour into a bowl and mix in the baking soda and salt
Stir in the Chang beer to make a thin, broth like batter. Add extra beer as needed
Heat the sunflower oil in a deep frier or wok till a piece of bread dipped in quickly turns golden brown
Dip the seafood in the batter and then straight into the oil, in small batches so that you don't cool down the oil too much. Fry for about 2 minutes till golden
Transfer to a baking sheet lined with kitchen paper and put in a warm oven till all the fish is cooked.
You can use tempura batter to coat all sorts of fish and vegetables.
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