Raisin Flavored Langoustine and Scallop Tempura with California Raisin Dip

Batter-fried seafood is better when served with creamy raisin dip.

Details

INGREDIENTS

    California Raisin Dip

    • 3/4 cup Sour cream
    • 1/2 cup plain unflavored yogurt
    • 2/3 cup California raisins, finely chopped
    • 1 shallot, cut in matchstick-size pieces (julienne)
    • 2 bunches chives, cut in 1-inch pieces
    • lemon juice
    • Salt and pepper

    Tempura Batter

    • 3 cups cake or pastry flour
    • 3 cups cornstarch
    • 4 whole eggs, beaten and cold (1 cup)
    • 3/4 cup California raisin juice concentrate*
    • 3/4 cup California raisin paste*
    • 2 1/2 to 3 cups water

    Tempura

    • 20 langoustine (saltwater crayfish) (about 5 ounces)
    • 20 scallops (about 10 ounces)
    • 20 bamboo skewers, soaked in water
    • Vegetable oil; for frying
    • Cornstarch; for dredging

    Endive

    • 2 heads Belgian endive
    • 1 1/2 cups milk
    • 1/2 cup water
    • 1 sweet red pepper, diced 1/8 (brunoise)
    • 1 sweet yellow pepper, diced 1/8 (brunoise)
    • 3 bunches fresh chervil (cerfeuil)

    PROCEDURE

    California Raisin Dip

    In small bowl, combine sour cream and yogurt; stir until smooth. Stir in raisins, shallot and chives. Season to taste with lemon juice, salt and pepper. Cover and store in refrigerator until ready to serve.

    Tempura Batter

    Sift flour and cornstarch together into mixing bowl. Stir in eggs, raisin juice concentrate, raisin paste and water. Set aside.

    Tempura

    Clean crayfish and scallops; set aside. Heat oil in deep fryer to 350ºF. Thread 1 crayfish and 1 scallop onto each bamboo skewer. Dust with cornstarch and coat with Tempura Batter. Deep fry until golden brown. Set aside to drain.

    Endive

    Cut endive leaves all the same length. Combine milk and water in small bowl; add endive and let stand until ready to serve.

    To Serve

    Arrange 2 skewers of seafood on each individual serving plate. Fill Endive leaf with California Raisin Dip, and set along side. Sprinkle with pepper brunoise. Garnish with chervil.Note: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 1/2 cups natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 520 (13% from fat); Total Fat 7g (sat 3g, mono 2g, poly 1g, trans 0g ); Cholesterol 110mg; Protein 14g; Carbohydrate 101g; (Dietary Fiber 5g; Sugars 29g; ); Iron 6mg; Sodium 125mg; Calcium 182mg; Potassium 737mg

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