- Spicy Sweet & Sour Sauce
- 2 tbsp Vegetable oil
- 5 cloves Garlic, fnely chopped
- 12g Ginger, fnely chopped
- 4 large Ripened tomatoes, peeled and cut into wedges
- 240ml Water
- 90g Chilli sauce
- 90g Tomato sauce
- 35ml White vinegar
- 25ml Light soy sauce
- 30g White sugar
- 20g Corn flour, dissolved in 30ml of cold water
- Seafood Tempura
- 180g Sliced whitefsh, cod or haddock
- 540g Langoustine tail-meat
- 270g Scallops
- To taste Salt and white pepper
- 1 Egg, lightly beaten
- 120g Plain flour
- Oil For deep-frying the seafood
- 1 Red capsicum pepper, julienned
- 1 Green capsicum pepper, julienned
- 240g Pineapple, cubed
Scottish Seafood Tempura
Scottish Seafood Tempura
In spicy sweet and sour sauce. Recipe by executive sous chef Dennis Thng, tanglin Club, Singapore
Ingredients
Method
Spicy Sweet & Sour Sauce
1. Heat oil in a pan, stir-fry garlic and ginger over a low-medium heat until they begin to smell fragrant.
2. Add the tomatoes and cook, stirring from time to time, until they reduce to a pulp.
3. Once the tomatoes have reduced, mix in the chilli sauce, tomato sauce, vinegar, soy sauce and sugar. Bring to the boil and reduce the heat to a simmer.
4. Simmer for 5 minutes, then add the corn flour mixture and stir until the sauce thickens and clears. Keep the sauce warmed through while the seafood tempura is made.
Seafood Tempura
1. Wash and dry the white fsh, langoustine tail and scallops, sprinkle both sides with a little salt and pepper then dip in the egg.
2. Drain off excess egg then coat the seafood with flour, gently shaking to get rid of any excess.
3. In a wok or frying pan, heat oil to a temperature of about 170ºC.
4. Add the fsh to the oil and fry until cooked and golden brown on both sides. Drain excess oil on paper towel.
TO SERVE
1. Place hot seafood tempura on a serving dish with a dipping pot of the sweet and sour sauce.
2. Garnish with red and green capsicum and fresh pineapple, serve immediately
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