Tempura of langoustines with kimchi mayonnaise

Remove the heads from the langoustines. Carefully cut the underside open with scissors, leaving the back part of the shell intact. Remove the intestinal tract from the top by making a small incision. Pat the langoustines dry and season with pepper and salt.

Mix the mayonnaise and kimchi into a creamy sauce.

Combine all the dry ingredients for the tempura batter in a bowl. Add half of the beer and whisk until a thick batter without lumps forms. 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.

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

Dip the langoustines up to the tail in the tempura batter and carefully place them in the hot oil. Fry for 3-4 minutes until golden brown and crispy. Place them on paper towels and season with salt.

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