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Salt & pepper seafood

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 60ml (1/4 cup) fresh lemon juice
  • 1 1/2 teaspoons sea salt flakes
  • 1 teaspoon ground white pepper
  • 60ml (1/4 cup) iced water
  • 70g (1/2 cup) cornflour
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons 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


  • 1
    Combine lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to develop the flavours.
  • 2
    Meanwhile, stir the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
  • 3
    Combine remaining cornflour, remaining salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, then into the spice mixture to coat. shake off excess.
  • 4
    Add oil to a wok to reach a depth of 10cm. Heat 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, in 3 more batches, reheating the oil between batches.
  • 5
    Place seafood on plates. serve with the lemon mixture.

Source: taste.com.au


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