Try these tempura mussels and langoustines as nibbles at a drinks party or as a starter.
Heat the oil in a large saucepan until it reaches 170C/330F on a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.
To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.
Coat the mussels and langoustines in the batter. Fry in batches until crisp and golden-brown. Remove using a slotted spoon. Drain on kitchen paper.
Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip.
