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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




langoustine tails









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

Previous page