|8 ounces||Plain flour|
|1 ounce||Baking powder|
|3½ tablespoon||Tomato ketchup|
|Salt and pepper|
Prepare the batter first. Put the cornflour, flour, salt and pepper in a mixing bowl. Add the ketchup and vinegar and whisk to a smooth paste.
Add the baking powder. You can flavour the batter with ginger or wasabi if you wish.
Heat a pan or an electric fryer to 175-180C. Do a test with the batter and a piece of banana to check that the temperature is right.
Peel the langoustines and clean out the intestines. Split the langoustines in to and place a piece of banana down the centre. Secure together with a cocktail stick. Dip in the batter and deep fry.
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