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

36.5g

per serving

145.8 g total

Fat

30.1g

per serving

120.2 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Cornflour

tbsp

Palm Sugar

CondimentsSauces

tbsp

Soy Sauce

light

tbsp

Fish Sauce

tbsp

Soy Sauce

Fruits

piece

Lime

one for juice, one for wedges

Liquids

tbsp

Shaoxing Rice Wine

or dry sherry

tbsp

Shaoxing Rice Wine

or dry sherry

NutsSeeds

handful

Coriander

leaves, roughly chopped

handful

Mint

leaves, roughly chopped

clove

Garlic

sliced

OilsFats

litre

Oil

for deep-fat frying

tbsp

Sesame Oil

tbsp

Sesame Oil

Seafood

500

Squid

cleaned, cut into strips

500

King Prawns

raw, shelled

Vegetables

piece

Spring Onion

finely sliced

piece

Red Chilli

roughly chopped

Method

Heat the oil in a pan or deep-fat fryer to 180°C.

Mix squid and prawns with soy sauce, rice wine, sesame oil, and lime juice.

Blend half the herbs and all other salsa ingredients into a fine purée.

Coat the seafood thoroughly with cornflour until sticky.

Fry seafood in batches for two minutes until crisp and cooked through.

Drain on kitchen paper and place on a platter.

Drizzle with dressing and garnish with herbs, spring onions, and chilli.

Serve immediately with lime wedges.