Ingreadient :

• 300g raw langoustines, de-veined
• 2 limes, juice and zest

Batter

• 250g self-raising gluten free flour
• 200ml tonic water
• 50ml gin
• 1 tsp salt

Mayonnaise

• 3 egg yolks
• 1 tbsp Dijon mustard
• 200ml veg oil
• 2 tbsp ponzu
• 1 tbsp yuzu

To serve

• Lime wedges
• Few sprigs of coriander chopped
• Bunch of curly parsley

Direction :

1. Heat the vegetable oil to 180c.
2. To make the mayo, put the egg yolks and Dijon mustard into a small food processor. Whilst blitzing, slowly drizzle in the oil. When thick, add the ponzu and yuzu juice.
3. Mix all the ingredients together for the batter, add the  langoustines and coat completely.
4. Fry in batches until golden, drain onto kitchen paper, season with salt.
5. To serve, pile into a bowl, add the lime juice and zest, add a  dollop of mayo and coat all over. Pile onto a plate, sprinkle over the coriander, dot with lime wedges and garnish with parsley.