Belfast Telegraph

Home Life Recipes

Recipe: Dean Coppard's chilli salt squid and tempura prawn duo with asian slaw and mango and tomato salsa

Four of Northern Ireland’s best chefs give us a glimpse of the delights which will be on offer at next week’s Belfast Taste & Music Fest.

What you'll need

8 pineapple cut squid (ask at Asian supermarket)

4 green raw prawns

for the Tempura Batter

100g plain flour

100g self raising flour

100g cornflour

250ml of sparkling water

1 tsp of turmeric

4 ice cubes

Salt and pepper for seasoning

for the Asian ’Slaw

Half an Asian cabbage finely sliced

1 x red onion, finely sliced

1 x shredded carrot

2 x tsp of soy sauce

for the mango, tomato & coriander salsa

1 x fresh mango, finely diced

4 x large ripe tomatoes, finely diced

4 x sprigs of coriander

Serves 4

Mix the Asian ’slaw, place the sliced veg in a bowl and allow to marinate with the soy coating and set in the fridge. Then combine the mango & tomato together, chop the coriander and add at the last minute, set aside.

To make the batter, combine the self|raising & cornflour with the spices and the sparkling water, lightly dust the squid and prawns in the plain flour, then dip the|dusted seafood in the tempura batter and place gently in the hot oil. Fry lightly until golden brown.

Warm the ‘slaw in a pan, then place on a plate and top with crispy squid and prawn, before spooning over the salsa.

Garnish with herbs.

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