Tempura squid and prawns with Asian ‘pesto’

Tempura squid and prawns with Asian ‘pesto’

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

This ‘pesto’ has tonnes of flavour and works well with most meat and fish. I love squid now. If I’m honest I never used to but, like most things, it’s wasted on the young! Fry the squid in oil that is as hot as you dare, as you don’t want it to overcook.

Ingredients

Quantity Ingredient

For the tempura

Quantity Ingredient
flavourless vegetable oil, to deep-fry
500g squid, cleaned and cut into strips
500g raw king prawns, shelled and deveined
2 tablespoons light soy sauce
2 tablespoons shaoxing rice wine or dry sherry
2 tablespoons sesame oil
2 limes
100g cornflour
3 spring onions, finely sliced
1 long red chilli, roughly chopped

For the pesto

Quantity Ingredient
small handful coriander leaves, roughly chopped
small handful mint leaves, roughly chopped
1 garlic clove, sliced
1 long red chilli, sliced
2 tablespoons palm sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon shaoxing rice wine or dry sherry
1 lime, juiced

Method

  1. Heat a deep-fat fryer to 180°C, or heat the oil for deep-frying in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  2. While it heats up, put the squid and prawns into a bowl and mix them with the soy sauce, rice wine or sherry, sesame oil and the juice of 1 lime.
  3. To make the pesto, put half the herbs and all the other ingredients into a small food processor and blitz well to make a fine purée.
  4. Add the cornflour to the squid and prawns and mix well to coat; it will be very sticky.
  5. Carefully place the seafood into the fat fryer in batches and fry for two minutes, until just cooked through and crispy. Drain on kitchen paper to blot off excess fat while you quickly cook the rest.
  6. Lay the cooked seafood on a platter then drizzle over the pesto, scatter over the reserved herbs and finish with the spring onions and chopped chilli.
  7. Cut the remaining lime into wedges and place alongside.
Tags:
James Martin
Saturday Kitchen
comfort food
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