Last Tuesday night, Mum served up her usual smorgasbord of dishes fully covering the family table that fits the 7 of us. One dish I was especially interested in was the tempura fish cocktails. I try to stay away from anything deep fried, but I just couldn’t resist these little temptations of yummy boneless ling fish coated in light crunchy batter, surprisingly even though they were deep fried they didn’t taste oily at all. I can honestly say this is one of the best batters my mum has ever made!

With two main ingredients in the batter, and no actual measurements, I had to give my mum’s batter a bit of a stir to work out what consistency it needed it to be. It reminded me a bit like a crepe batter.

Preparation Time – 10 minutes
Cooking Time – 10 minutes

Serves – 2

Ingredients

1/2 cup Self Raising Flour
Cold Water
Salt & Pepper
250 g prawns, deshell
250 g ling fish fillet, sliced
6 green beans
6 slices pumpkin

Method

  1. In a bowl sift self raising flour then gradually add cold water till you get a smooth batter, add salt and pepper. Dip in pieces of prepared fish, vegetables and wipe off excess.
  2. Heat oil, when you stick in a pair of wooden chopsticks and bubbles start to appear around it, the oil will be hot enough to use. Place in vegetables/fish, cook till lightly golden colour. Place cooked items onto paper towel to drain off excess oil. Serve hot.