less than 30 mins
10 to 30 mins
Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
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Heat the oil in a large saucepan until it reaches 170C/330F on a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.
To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.
Coat the mussels and langoustines in the batter. Fry in batches until crisp and golden-brown. Remove using a slotted spoon. Drain on kitchen paper.
Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip.
James Martin's Food Map of Britain
8. West Scotland
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