Recipe Details
Title Tempura squid and prawns with coriander salsa
Author James Martin
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 421.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive4 Tablespoon
Squid, raw500 Gram
Prawns, raw500 Gram
Sauce, soy light, Amoy2 Tablespoon
Vinegar, sherry1 Tablespoon
Oil, sesame1 Tablespoon
Limes2 Medium
Cornflour100 Gram
Onions, Spring or Scallions3 Medium
Pepper, chilli, red, raw1 Large
Coriander leaves, fresh1 Cup US
Mint, fresh1 Cup US
Garlic1 Clove
Pepper, chilli, red, raw1 Large
Sauce, Soy1 Tablespoon
Oil, sesame1 Tablespoon
Vinegar, sherry1 Tablespoon
Lime, juice30 Millilitre
Sauce, fish15 Gram
Sugar, brown2 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 549
Protein 86.33%
Other Carbohydrate 17.25%
Sugar 11.24%
Fat Saturated 19.01%
Fat Unsaturated 40.34%
Fiber 7.26%
Sodium 38.50%
Salt 40.30%
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Recipe Method
1. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) 2. Put the cleaned and cut into strips squid and shelled prawns (a raw king prawns) into a bowl and mix them well with the soy sauce, dry sherry (or Shaoxing rice wine), sesame oil and the juice of one lime, then set aside while you make the salsa. 3. For the salsa, put half the herbs