Tempura van Langoustines with kimchi mayonnaise

Turn the heads of the langoustines. Carefully cut the bottom open with scissors, let the rear part of the armor sit. Remove the intestinal tract at the top by making a small incision. Pat the langoustines dry and season with salt and pepper.

Mix the mayonnaise and kimchi into a creamy sauce.

Mix all dry ingredients for the tempura battle in a bowl. Add half of the beer and beat until a thick batter without lumps. Gradually add more beer until the desired thickness is reached. The batter should not be too thin, so that it sticks well to the langoustines.

Heat the fryer to 180 ° C, without the basket.

Dip the langoustines up to the tail in the tempura battle and carefully place them in the hot oil. Bake for 3-4 minutes until they are golden brown and crispy. Place them on kitchen paper and season with salt.

Dress small dots kimchi mayonnaise on the langoustines and finish with edible flowers and a sprig of dill. Serve immediately.