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Salt & pepper seafood
Salt & pepper seafood
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Seafood with spiced crisp coating and zesty lemon dipping sauce for finger-licking flavor.
Ingredients:
  • 60ml (1/4 cup) fresh lemon juice
  • 3.60 gm sea salt flakes
  • 1 tsp ground white pepper
  • 60ml (1/4 cup) iced water
  • 70g (1/2 cup) cornflour
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp Chinese five spice
  • 300g barramundi fillets, cut into 1cm-thick slices
  • 300g frozen green prawn cutlets, tails intact, thawed
  • 1 large squid hood, cleaned, cut into rings
  • Sunflower oil, to deep-fry
Instructions:
  • In a serving bowl, mix fresh lemon juice, 1/2 teaspoon of salt, and white pepper. Let the flavors meld together.
  • Stir the water and cornflour in a bowl until a smooth paste forms.
  • In a bowl, mix the leftover cornflour, remaining salt, pepper, and five spice. Coat the fish, prawns, and squid first in the cornflour paste, then in the spice mixture to cover, shaking off any excess.
  • Pour oil into the wok until it reaches a 10cm depth. Heat the oil to 180°C over medium-high heat. Cook one-quarter of the seafood for 1-2 minutes, or until golden. Transfer to a plate lined with paper towel. Repeat this process with the remaining seafood in 3 more batches, ensuring to reheat the oil between each batch.
  • Plate the seafood and garnish with the zesty lemon mixture.

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