For the Tempura Batter 

  • 100g Self-raising Flour

  • 6 tbsp chilled sparkling water

  • 1 tsp salt

  • Handful of Ice cubes

  • 1 tsp Black onion seeds (Nigella seeds)

  • 300ml vegetable oil for deep frying

  • 6 Cooked Peeled Signal Crayfish (per person)


For the sweet chilli salsa 

  • 1 tsp white wine vinegar

  • 1 tsp caster sugar

  • ½ tsp chilli flakes

  • 3 tbsp tomato Ketchup

  • ½ lemon, juice only

  • Pinch salt


Preparation method 

1.     For the Tempura, place the flour, black onion seeds and salt into a large mixing bowl. Lightly combine the dry mix then add the ice cube and chilled sparkling water 100ml at a time, whisk together to make a thick batter.


2.     Place the vegetable oil into a deep, heavy-bottomed saucepan and heat to 170c or until a small cube of bread sizzles and turns golden when dropped into it.


3.     Dust the peeled Crayfish in seasoned flour then dip them into the batter to coat, then carefully place them into the oil. Deep-fry until golden-brown and crisp. Drain on kitchen paper and sprinkle with salt if required.


4.     For the salsa, place all the salsa ingredients into a bowl and mix well.


5.     To serve, place the Crayfish tempura onto a plate with a bowl of sweet chilli salsa.