Langoustine & Squid
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Langoustine & Squid

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Serves 4

Transport your dining experience to Southeast Asia with Chang's very own authentic Thai recipe to create a Chang Tempura of Langoustine and Squid

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  • 8 langoustines (shells removed from tails and deveined)
  • 4 small squid (gutted and cleaned)
  • 2 leeks
  • 2 sheets of nori
  • 1 garlic bulb
  • 150g self raising flour
  • 150g rice flour
  • 50g corn flour
  • ½ tsp. baking soda
  • Sea salt
  • 200-250ml Chang Beer


    1. Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt
    2. Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems to thick add more Chang Beer.
    3. Heat the sunflower oil in a wok or deep fat fryer
    4. Dip the langoustines and squid into the batter and fry for about 2 minutes, until crisp and golden. Transfer to a baking tray, lined with absorbent, paper and keep warm.

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