Ingredients

Steps

• Heat the vegetable oil in a large saucepan until it reaches 170°C.
• Whisk flour, salt, sugar, yeast, vodka, and tonic water to create a batter.
• Allow the batter to prove for 10 minutes.
• Whisk mayonnaise, chilli sauce, and yuzu juice in a bowl to make the dip.
• Coat mussels and langoustines in the batter and fry in batches until golden-brown.
• Remove seafood with a slotted spoon and drain on kitchen paper.
• Garnish with spring onions, chilli, and coriander before serving with the dip.