Red Claw and Vegetable Tempura

Red Claw and Vegetable Tempura

      My husband is a keen fisherman so having a spontaneous fishing trip is not new to me. We've had a couple of spur of the moment fishing trips recently and we've been lucky to catch some red claw. I love tempura so I made this red claw tempura and some vegetable tempura for dinner. Here's the recipe.

Ingredients:

10 red claw, peeled

1 medium size egg plant, sliced thinly

6 thin slices of pumpkin

2 cups plain flour

2 eggs

1 tsp garlic salt

chilled water (approximately 2 cups or just enough to make the batter a bit lumpy)

Vegetable oil (just enough for deep frying)

Method:

Boil the oil in the deep sauce pan (about 5 cm deep)

Make the batter by sifting the flour, adding the egg and the chilled water in a bowl.  

Whisk until it is well combined but still lumpy.

Dip the red claw one at a time until well coated.

Add the red claw into the oil and cook for 4-5 minutes or until its a bit brown and crispy

Repeat in batches with the remaining red claw and vegetables.

Serve with the soy and lemon dipping sauce.