Squid/ Prawn Tempura with salsa

Preparation time : less than 30 mins

Cooking time : 10 to 30 mins

Serves : 4

Squid/ Prawn Tempura with salsa A quick fun way to serve delicious seafood in crisp butter with fresh, spicy salsa dressing. 

For the tempura 

S.No.	Ingredients	Quantity
1	oil	deep frying
2	squid, cleaned, cut into strips	250gm
3	raw king prawns, shelled	250gm
4	light soy sauce	2 tbsp
5	Shaoxing rice wine or dry sherry	2 tbsp
6	sesame oil	2 tbsp
7	limes	2
8	cornflour	100gm
9	spring onions, finely sliced	3
10	long red chilli, roughly chopped	1

For the salsa

S.No.	Ingredients	Quantity
1	coriander leaves, roughly chopped	1 small handful
2	mint leaves, roughly chopped	1 small handful
3	garlic clove, sliced	1
4	long red chilli, sliced	1
5	palm sugar	2 tbsp
6	fish sauce	1 tbsp
7	soy sauce	1 tbsp
8	sesame oil	1 tbsp
9	Shaoxing rice wine or dry sherry	1 tbsp
10	lime, juice only	1

Process : 

1. Heat oil in a heavy bottom pan. Alternatively use a deep fryer and heat to 180C/350F. (Warning: Hot oil can be dangerous. Do not leave unsoaked.)
2. Put the squid and prawns in a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil, and the juice of one lemon, then set aside while you make the salsa.
3. For the salsa, add half the herbs and all the other ingredients for the salsa into a small bowl and blend to a fine puree.
4. To make tempura batter, add cornflour to squid and prawns and mix well to coat
5. Carefully place the seafood in the oli in batches of oil and cook for two minutes, or until just crisp and cooked through. Remove with a slotted spoon and place on a plate.
6. To serve, place fried tempura on a platter, then drizzle over dressing, sprinkle with reserved herbs, and finish with onion and chopped peppers.
7. Cut the remaining lemon into wedges and keep together.