Crispy seafood with wasabi and soy dipping sauce

CRISPY SEAFOOD WITH WASABI AND SOY DIPPING SAUCE

Ingredients

200 g cleaned baby octopus

12 Pacific oysters

1 l vegetable oil, for deep-frying

250 g boneless whiter fish (such as ling or flake), cut into thin strips

8 green king prawns, peeled, deveined, tails intact

Mixed salad leaves, to serve

BATTER

225 g plain flour

2 egg yolks

375 ml iced water

WASABI & SOY DIPPING SAUCE

1 quantity basic mayonnaise

34 tsp wasabi paste

1 tbsp mirin

2 tsp salt-reduced soy sauce

1 tbsp boiling water

Directions

Step 1

To prepare the seafood, cut the baby octopus in half lengthways. Wash and pat dry with paper towel. Pat the oysters dry with paper towel.

Step 2

To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.

Step 3

Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Heat the vegetable oil in a large wok or saucepan over medium-low heat until the temperature reaches 180°C on a sugar thermometer or a cube of bread turns golden brown in 15 seconds. While the oil is heating, make the batter by sifting the flour into a large bowl. Make a well in the centre of the flour and add the egg yolks and water. Whisk until just combined (do not over mix).

Step 4

Carefully dip half the fish pieces into the batter and add to the hot oil. Deep fry for 3-4 minutes or until the batter is golden brown and crisp. Transfer to a plate lined with paper towel to drain. Transfer quickly to a prepared tray and place in the oven to keep warm. Repeat with remaining fish pieces. Deep fry the oysters, octopus and prawns, in separate batches, for 2-3 minutes or until golden brown, reheating the oil between batches and transferring cooked seafood to the oven with the fish.

Step 5

Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves With thanks to taste.com.au