Langoustine & Squid
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Langoustine & Squid

By changbeer (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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


  • 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


  • STEP 1
    Sieve the corn flour and flour into into a bowl and mix in the baking soda and salt
  • STEP 2
    Stir in the Chang Beer, the batter should be thin, almost broth like. If it seems to thick add more Chang Beer.
  • STEP 3
    Heat the sunflower oil in a wok or deep fat fryer
  • STEP 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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