L’il IPL India Pale Lager
A fusion brew of two different classic styles brings the malty backbone of a Helles with the unique zesty, lime character of Motueka hops found in many IPAs.
Make sure for your tempura you finely cut vegetables, thin strips of fish, whole prawns (shrimp) or scallops. And make sure that you have two metal bowls that fit inside each other and plenty of ice to hand.
Serves 4–6 as an appetiser/beer snack
- 1.25 kg (2 lb 7 oz) fish, seafood or vegetables of choice, such as carrots, cut into 2 cm (20 mm) batons
- groundnut (peanut) or grapeseed oil, for frying
- sea salt
For the tempura batter:
- Ice cubes
- 200 g (7 oz/ 1 ⅓ cups) plain (all-purpose) flour
- 200 g (7 oz/ 1 ⅔ cups) cornflour (cornstarch)
- 1 medium egg
- 1 can Big Drop x Salt L’il IPL: Put in the freezer until just about to freeze – you’ll only need 200ml, enjoy the rest whilst you cook!
- Prep the fish, seafood or vegetables and season lightly with sea salt.
- Place a wire mesh rack over a baking tray in a just warm oven and heat the oil in a deep fryer (this is safest) or a wok to 170 ° C (340 ° F).
- To make the batter, first start by placing a layer of ice in the first, larger metal bowl (see intro above) and cover with a layer of paper towel.
- Put the flours in the second, smaller metal bowl and mix well.
- Place the flour bowl inside the ice bowl. Mix in the egg and beer lightly with chopsticks. Don’t over mix–there should be lumps.
- Dip your seasoned fish, seafood or vegetables in the batter and fry, without overloading the fryer, until light gold and crispy.
- Season well just before serving with dark soy or sweet chilli sauce to dip it in.