Ingredients:
1/2 hake fillet
1 egg
75g flour
75g breadcrumbs
2 tiger prawns
65ml soda water
1/2 beaten egg
30g plain flour
1/4 tsp bicarbonate of soda
Tuna pieces
1 tbsp olive oil
Chopped flat leaf parsley
1tbsp breadcrumbs
8g onion, finely diced
1/4 tsp grated lemon rind
1/2 tbsp milk
Method:
Cut the fillet into strips and pané in flour, egg and breadcrumbs and set aside in the fridge until required.
For your tempura batter put soda water into the freezer until it comes ice cold but not frozen.
Run a sharp knife down the back of each prawn and rinse. Pulling away the dark cord, pat dry and put into the fridge to chilled until required for deep frying.
Place your tuna, onion and garlic onto the chopping board and chop into a coarse paste. Mix in the breadcrumbs, flour and lemon rind until well combined.
Add the egg, parsley, salt and pepper to taste. With moist hands shape your mixture into walnut size balls. Toss into some flour and shallow fry until cooked.
For the prawns mix together the soda water water, bicarb, flour and beaten egg. Dip prawn into the batter then deep fry until prawns are pink and float to the top of the oil. For goujons cook Until coating is golden brown and float the same as the tempura prawns.
Serve either hot or cold.
