Seafood in Nori Tempura Batter with Chiba Sauce

Name: Seafood in Nori Tempura Batter with Chiba Sauce
Ingredients: salt; 1 sheet of nori seaweed, finely chopped; 1 large free-range egg white, lightly beaten; 175 ml ice-cold water; 100 ml chiba sauce and lime wedges, to serve; 100 ml chiba sauce and lime wedges, to serve; 80 g cornflour; 20 g plain flour; 12 large oysters, out of their shells; 12 large oysters, out of their shells; vegetable oil, for deep-frying; 8 large tiger prawns, peeled; 6 cleaned scallops, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

6 cleaned scallops, halved
12 large oysters, out of their shells
8 large tiger prawns, peeled

Fish course
Pescatarian

Method

Make the batter by mixing the flour, cornflour and chopped seaweed in a bowl with a little salt.
Add the ice-cold water and beaten egg white and stir until just mixed: the batter should still be lumpy.
Heat the oil to 180°C/350°F in a deep-fryer or deep pan. Season the seafood and dip each piece into the batter, then drop into the hot oil. You will ha