Langoustine & Squid

Method

• 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.