Recipe Details
| Title | Tempura squid and prawns with coriander salsa |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 421.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 4 Tablespoon | |
| Squid, raw | 500 Gram |  |
| Prawns, raw | 500 Gram |  |
| Sauce, soy light, Amoy | 2 Tablespoon |   |
| Vinegar, sherry | 1 Tablespoon |  |
| Oil, sesame | 1 Tablespoon |  |
| Limes | 2 Medium | |
| Cornflour | 100 Gram | |
| Onions, Spring or Scallions | 3 Medium | |
| Pepper, chilli, red, raw | 1 Large | |
| Coriander leaves, fresh | 1 Cup US | |
| Mint, fresh | 1 Cup US | |
| Garlic | 1 Clove | |
| Pepper, chilli, red, raw | 1 Large | |
| Sauce, Soy | 1 Tablespoon | |
| Oil, sesame | 1 Tablespoon | |
| Vinegar, sherry | 1 Tablespoon | |
| Lime, juice | 30 Millilitre | |
| Sauce, fish | 15 Gram |  |
| Sugar, brown | 2 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 549 |  |
| Protein | 86.33% | |
| Other Carbohydrate | 17.25% | |
| Sugar | 11.24% | |
| Fat Saturated | 19.01% | |
| Fat Unsaturated | 40.34% | |
| Fiber | 7.26% | |
| Sodium | 38.50% | |
| Salt | 40.30% | |
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Recipe Method
1. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) 2. Put the cleaned and cut into strips squid and shelled prawns (a raw king prawns) into a bowl and mix them well with the soy sauce, dry sherry (or Shaoxing rice wine), sesame oil and the juice of one lime, then set aside while you make the salsa. 3. For the salsa, put half the herbs