270 g goujons of sole
10 shelled king prawns
10 scallops
275 g
sliced squid
10 slices eggplant
10 mushrooms
125 g square pieces of green
pimento
10 small squares of dried lava seaweed
tempura batter
10 shelled king prawns
10 scallops
275 g
sliced squid
10 slices eggplant
10 mushrooms
125 g square pieces of green
pimento
10 small squares of dried lava seaweed
tempura batter
method
1. Golden fry 270 g goujons of sole, 10 shelled king prawns, 10 scallops, 275 g sliced squid, 10 slices eggplant, 10 mushrooms, 125 g square pieces of green pimento and 10 small squares of dried lava seaweed, all dipped in tempura batter at 175°C.
2. Do not let the items get too crisp.
3. Serve accompanied by tempura dip.
2. Do not let the items get too crisp.
3. Serve accompanied by tempura dip.
serving amount
serves 10
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