Chang Tempura Of Langoustine and Squid
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
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Method
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1
Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt
Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems to thick add more Chang Beer.
Heat the sunflower oil in a wok or deep fat fryer
Dip the langoustines and squid into the batter and fry for about 2 minutes, until crisp and golden. Transfer to a baking tray, lined with absorbent, paper and keep warm.
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