Salt & pepper seafood

Salt & pepper seafood

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A spiced crisp coating around this seafood and a blithe lemon dipping sauce guarantees lick-your-fingers flavour.

The ingredient of Salt & pepper seafood

  1. 60ml (1/4 cup) lively lemon juice
  2. 1 1/2 tsp sea salt flakes
  3. 1 tsp arena white pepper
  4. 60ml (1/4 cup) iced water
  5. 70g (1/2 cup) cornflour
  6. 1/2 tsp sports ground black pepper
  7. 1 1/2 tsp Chinese five spice
  8. 300g barramundi fillets, cut into 1cm-thick slices
  9. 300g frozen green prawn cutlets, tails intact, thawed
  10. 1 large squid hood, cleaned, cut into rings
  11. Sunflower oil, to deep-fry

The instruction how to make Salt & pepper seafood

  1. append lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to evolve the flavours.
  2. Meanwhile, stir up opinion the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
  3. Combine enduring surviving cornflour, long-lasting salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, after that into the spice fusion to coat. shake off excess.
  4. build up oil to a wok to reach a depth of 10cm. Heat to 180u00b0C exceeding medium-high heat. Cook one-quarter of the seafood for 1-2 minutes or until golden. Transfer to a plate lined like paper towel. repeat, in 3 more batches, reheating the oil amid batches.
  5. Place seafood a propos plates. encouragement in imitation of the lemon mixture.

Nutritions of Salt & pepper seafood

calories: 442.15 calories
fatContent: 21 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 18 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 45 grams protein
cholesterolContent:
sodiumContent:

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