BBC Food - Recipes - Deep-fried langoustines and mussels
Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
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Cooking tools:
- Deep-fry thermometer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 litre/1¾ pint vegetable oil , for frying
- 200g/7oz plain flour
- 1 tsp salt
- 1 tsp sugar
- 7g sachet instant yeast
- 50ml/2fl oz vodka
- 200ml/7fl oz tonic water
- 5 tbsp mayonnaise
- 25ml/1fl oz sweet chilli sauce
- 2 tsp yuzu juice
- 150g/5½oz cooked and shelled mussels
- 150g/5½oz cooked and shelled langoustines
- 2 spring onions , sliced
- 1 red chilli , sliced
- 1 tbsp chopped fresh coriander
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