Gastronomixs

Langoustine fried in super-crispy tempura

A standard tempura batter is made with water, but in this recipe vodka is substituted. When frying, the alcohol evaporates almost instantly, creating a super-crispy product.

Langoustine fried in super-crispy tempura

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Ingredients

10

 

langoustine tails

100

 g

panko

160

 ml

vodka

100

 g

tempura flour

Preparation method

  • Make a tempura batter from the vodka and tempura flour. Make sure that the batter has the consistency of yoghurt; do not worry if there are lumps in the batter.
  • Season the langoustines with pepper and salt, and dust with a little tempura flour.
  • Then coat the tails in the batter and immediately roll in the panko.
  • Fry at 180°C until golden brown and let drain on paper towels.

Serving suggestions

  • As an amuse-bouche, with a tangy mayonnaise of lemon and olive oil.
  • As part of a cold starter with a cocktail of fennel and a tomato yolk, for example

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