Tempura-fried lemon sole with prawns and scallops

!

Ingredients (serves four) 4 x 85g lemon sole fillets 4 scallops diced 16 peeled prawns diced 2 shallots finely chopped 1 clove of garlic ½tbs ginger 115g caul fat ½tbs olive oil For the tempura batter 75g flour 1½tbs cornflour 1tbs salt 2tsp baking powder 175ml water For the Thai sauce 2 dried or fresh chillies 1tbs sugar Juice and pulp of 1 lemon 3tbs Cas Sasc fish sauce 3tbs water 1 bunch coriander leaves ### Method Sauté the shallots garlic and ginger until transparent. Cool. Add the chopped prawns and scallops. Mix well. Cover the fillets with a thin layer of prawn and scallop mix. Rinse the caul in warm water and dry. Wrap the fillets in the caul fat. Refrigerate until needed. Mix all the ingredients for the batter and rest in the refrigerator for 15 minutes. Heat the oil for deep-frying to about 190°C in a deep-fryer or wok. Dip each fillet in the batter and then fry until golden brown turning them in the oil for about 4-5 minutes. Drain on kitchen paper. To make the Thai sauce liquidise all the ingredients together to a fine consistency. Serve the tempura sole on mixed salad leaves with the Thai sauce poured around and a little on the top. Alternatively serve on sautéd spinach. Photo © Sam Bailey