Tempura King Prawns and Calamari

I just learned how to do this slightly different technique. Its not 100% how I want it but it works. Tempura is a great sharing dish with wine or beers. I will let you chose that.

This will serve about 3 or 4.

6 Raw King Prawns (tail end left on)

Baby prepared squid

4 tbs Cornflour

4tbs Plain Flour

1/2 tsp baking powder

1 egg

400ml Ice cold sparkling water

Salt and white pepper

Dark soy and sweet chilli.

1. Take your prawns and turn them on to the back. Then carefully cut on a diagonal about every cm of the underside of the prawn. Turn them over then push them down so they are flat. You can be quite firm doing this!

2. Take the baby squid, pull out the middle cutting off the beak.

3. With scissors cut down one side of the squid and open out. In a diamond pattern gently score the outside.

4. Heat your oil in a deep sided pan or a wok to a medium/high heat about 180 degrees

5. Mix all your batter ingredients and also a plate of seasoned cornflour.. Its fine to have lumps but it should be the consistency of double cream.

6. Ok heres the messy bit. Dust all your seafood in the flour then sprinkle some of the batter mix in to the hot oil. Briskly break it up with a fork so you get small bits of batter.

7. Dip your prawn in to the batter and using a sieved spoon move the batter bits to one side. Drop the prawns on top of the batter bits then using the spoon pull over the other bits of batter. Cook for about 2 mins maximum.

8. Repeat with the calamari and cook for about the same time.

9. Set on to some kitchen paper and then arrange on a plate.

Enjoy!