Seafood Tempura With Pickled Cucumber
This recipe is inspired by Japanese food, which tends to have a wonderful clean taste. This method of cooking makes the most of our super-fresh fish. It has to be deep-fried at the last minute.
Serves 4 as a first course
Start by pickling the cucumber. Peel it and cut it into very, very fine slices. Put it into a colander with the salt, then leave it to drain for about an hour. Finally mix in the vinegar and the sugar.
Now make the batter by beating the egg-yolks and water into the flour, little by little. Then whisk the egg white and fold it into the mixture. Season.
Make 4 bundles of courgette-sticks, wrapped with a strip or piece of Nori. Dredge each bundle in flour and shake off the excess.
Dip the prawns in the batter and deep fry them briskly in hot oil. Do the same with the rest of the fish and the mussels, standing them on kitchen paper afterwards, to absorb any excess oil. Finally, deep fry the aubergine fans and the courgette bundles. Serve the dish garnished with the cucumber and a wedge of fresh lime.
