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Tempura Squid and Prawns with Coriander Salsa
Seafood in crisp tempura batter served with a fresh coriander and mint spicy salsa dressing.
Asian
Seafood
Spicy
Fried
Tempura
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
36.5
g
per serving
145.8 g total
Fat
30.1
g
per serving
120.2 g total
Protein
48.9
g
per serving
195.4 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Cornflour
2
tbsp
Palm Sugar
CondimentsSauces
2
tbsp
Soy Sauce
light
1
tbsp
Fish Sauce
1
tbsp
Soy Sauce
Fruits
2
piece
Lime
one for juice, one for wedges
1
piece
Lime
juice only
Liquids
2
tbsp
Shaoxing Rice Wine
or dry sherry
1
tbsp
Shaoxing Rice Wine
or dry sherry
NutsSeeds
1
handful
Coriander
leaves, roughly chopped
1
handful
Mint
leaves, roughly chopped
1
clove
Garlic
sliced
OilsFats
1
litre
Oil
for deep-fat frying
2
tbsp
Sesame Oil
1
tbsp
Sesame Oil
Seafood
500
g
Squid
cleaned, cut into strips
500
g
King Prawns
raw, shelled
Vegetables
3
piece
Spring Onion
finely sliced
1
piece
Red Chilli
roughly chopped
1
piece
Red Chilli
sliced, for salsa
Method
1
Heat the oil in a pan or deep-fat fryer to 180°C.
2
Mix squid and prawns with soy sauce, rice wine, sesame oil, and lime juice.
3
Blend half the herbs and all other salsa ingredients into a fine purée.
4
Coat the seafood thoroughly with cornflour until sticky.
5
Fry seafood in batches for two minutes until crisp and cooked through.
6
Drain on kitchen paper and place on a platter.
7
Drizzle with dressing and garnish with herbs, spring onions, and chilli.
8
Serve immediately with lime wedges.