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Langoustine Tempura

Delicate langoustines in a fabulously light batter with a soy dipping sauce make a perfect sharing plate for pre-dinner appetisers or a sociable starter.

Langoustine Tempura


Serves 4

24 langoustines, cooked
100g plain flour
1 tbsp cornflour
200ml ice-cold sparkling water
1 litre sunflower oil
100g tenderstem broccoli, trimmed
1 courgette, cut on the diagonal into 5mm slices

For the dipping sauce:
6 tbsp light soy sauce
1 tbsp caster sugar
Juice of ½ lime
1 red chilli, deseeded and finely chopped


1. Blend the sauce ingredients and set aside.

2. Remove the meat from the langoustine shells, keeping it in one piece. Set the meat aside, and discard the shells.

3. For the batter, put the flour, cornflour and ½ tsp of salt into a bowl, add the sparkling water and whisk quickly. It doesn’t matter if you have some lumps of flour remaining.

4. Put the sunflower oil in a pan and heat to 180ºC. Dip the broccoli into the batter and lower into the hot oil. Fry for 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper; sprinkle with salt. Repeat, cooking the courgette for 1–2 minutes and the langoustines for about 1 minute.

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