Dip a medley of seafoods (calamari rings, baby squid, raw prawns, mussels), slices of lemon, fennel bulb, broccolini and curly parsley in this batter.
Ingredients
| ⅔ cup | Rice flour (Main) |
| ½ tsp | Baking powder |
| ½ tsp | Salt |
| ½ cup | Dry white wine |
| ⅔ cup | Cold water |
AdvertisementAdvertise with NZME.
Directions
- Sift rice flour with baking powder and salt. Mix dry white wine with enough cold water to measure ⅔ cup total and whisk thoroughly into flour to form a thin batter.
- Dip a medley of seafoods (calamari rings, baby squid, raw prawns, mussels), slices of lemon, fennel bulb, broccolini and curly parsley, through the batter, and fry in hot oil. Drain, season with sea salt flakes and serve with a lemon or chipotle aioli.
