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.
