langoustine and banana fritter
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- Food networ
- Food2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Plump langoustines |
| 1 | Banana |
| 8 ounces | Cornflour |
| 8 ounces | Plain flour |
| 1 ounce | Baking powder |
| 3½ tablespoon | Tomato ketchup |
| ¼ pint | Vinegar |
| 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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