Deep-fried seafood and vegetable combo
Leonardo Pellacani
600 g shelled prawns
600 g cleaned and washed squid rings and tentacles
120 g carrot
90 g courgette
120 g onion
For 6 People
Shell
and wash the prawns making sure you remove the intestinal thread.
Clean and wash the squid and cut into rings. Cut the carrots and
courgettes into strips and slice the onion into rings. Prepare the
batter by combining 64 g batter mix with 76 g water. Coat the
vegetables and seafood with batter, draining any excess, and deep-fry
in hot oil. Remove the fried vegetables and seafood from the oil and
place on kitchen roll. Serve immediately.
