Tempura abalone

This is a fast and easy introduction to the luxurious Australian seafood, using a handful of pantry staples.

Tempura abalone Credit: Food Lab

• serves

  2-3

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 abalone, thinly sliced
• 1 cup plain flour
• ½ cup cornflour
• Pinch of Tasman sea salt
• ½ cup soda water, chilled
• ½ cup ice
• 500 ml canola oil

Instructions

Using half of the plain flour, lightly coat the sliced abalone. In a separate bowl, add the cornflour, remaining plain flour, salt, soda water and ice, mixing until it forms a thin batter.

Heat the oil in a deep pan or a deep-fryer to 160-180°C (if you're using a pan, you will need an oil thermometre). Coat the abalone in a thin layer of batter and gently drop it into the oil, frying for approximately 45 seconds to a minute or until lightly golden. Remove with a slotted spoon and drain on paper towel on a wire rack. Season with a pinch of sea salt. 

Food Lab by Ben Milbourne airs 6pm weeknights on Food Network, starting November 20.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.