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
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
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.