December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salt-amp-pepper-seafood.jpg" srcset="https://img.taste.com.au/89MIHK0B/w720-h480-cfill-q80/taste/2016/11/salt-pepper-seafood-85651-1.jpeg 720w, https://img.taste.com.au/Af01-Jn5/w643-h428-cfill-q90/taste/2016/11/salt-pepper-seafood-85651-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salt & pepper seafood"
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- 0:10 Prep
- 0:10 Cook
4 Servings- Capable cooks
A spiced crisp coating on this seafood and a fresh lemon dipping sauce guarantees lick-your-fingers flavour.
Featured in
Quick meals, Main recipes
Ingredients
- 60ml (1/4 cup) fresh lemon juice
- 1 1/2 teaspoons sea salt flakes
- 1 teaspoon ground white pepper
- 60ml (1/4 cup) iced water
- 70g (1/2 cup) cornflour
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons Chinese five spice
- 300g barramundi fillets, cut into 1cm-thick slices
- 300g frozen green prawn cutlets, tails intact, thawed
- 1 large squid hood, cleaned, cut into rings
- Sunflower oil, to deep-fry
Method
Step 1
Combine lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to develop the flavours.
Step 2
Meanwhile, stir the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
Step 3
Combine remaining cornflour, remaining salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, then into the spice mixture to coat. shake off excess.
Step 4
Add oil to a wok to reach a depth of 10cm. Heat to 180°C over medium-high heat. Cook one-quarter of the seafood for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. repeat, in 3 more batches, reheating the oil between batches.
Step 5
Place seafood on plates. serve with the lemon mixture.
Nutrition
1850 kj
Energy
21g
Fat Total
2.5g
Saturated Fat
0.5g
Fibre
45g
Protein
18g
Carbs (total)
All nutrition values are per serve
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