And now for something a bit different! The mice have been fishing down by the river and have caught some Signal Crayfish in their traps. Tempura crayfish tails are on the menu tonight and here’s how to make them.
INGREDIENTS
Batter
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80gms rice Flour
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40gms cornflour
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½ tsp baking powder
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250-280mls cold fizzy water/soda water
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Pinch of salt
Method
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You will need a deep fat fryer or you can use a pan with oil, but make sure the temperature is consistent at 175 – 180 c. Keep a fire blanket within easy reach. It may take a few days to gather enough crayfish to make it worthwhile, crayfish are all head and not much tail!
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Purge each batch of crayfish in freshwater for 24 hours, then put in a container and into the quick freeze compartment of the freezer. When you have gathered sufficient, remove large claws, these can be kept frozen for another time, then cooked in boiling salted water for 3 minutes.
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Defrost the crayfish, remove the head, then flatten the tail, underside upwards, on a board. Using a small sharp knife, slide it under the shell and cut open a side. Carefully prize the shell away, then pull the flesh out, holding on to the end of the tail. The intestinal tract should stay attached to the tail and slip out as the flesh is removed.
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Make the tempura batter, weigh the dry ingredients into a bowl, make a well in the center and pour in 250mls of the cold water, the water should be from the fridge to give best results. Test the thickness of the batter, it should leave a thin film over the back of a spoon, if its gloopy then add more water.
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Dip tails in batter then fry in small batches. Serve with Marie Rose sauce or tartare sauce and a squeeze of fresh lime.
