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Tempura abalone

This is a fast and easy introduction to the luxurious Australian seafood, using a handful of pantry staples.

Tempura abalone

Tempura abalone Credit: Food Lab

  • serves

    2-3

  • prep

    15 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

2-3

people

preparation

15

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 1 abalone, thinly sliced
  • 1 cup plain flour
  • ½ cup cornflour
  • Pinch of Tasman sea salt
  • ½ cup soda water, chilled
  • ½ cup ice
  • 500 ml canola oil

Instructions

Using half of the plain flour, lightly coat the sliced abalone. In a separate bowl, add the cornflour, remaining plain flour, salt, soda water and ice, mixing until it forms a thin batter.

Heat the oil in a deep pan or a deep-fryer to 160-180°C (if you're using a pan, you will need an oil thermometre). Coat the abalone in a thin layer of batter and gently drop it into the oil, frying for approximately 45 seconds to a minute or until lightly golden. Remove with a slotted spoon and drain on paper towel on a wire rack. Season with a pinch of sea salt. 

by Ben Milbourne airs 6pm weeknights on Food Network, starting November 20.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 15 November 2018 9:52am
By Ben Milbourne
Source: SBS



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