Sherry Battered Whelks

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Sherry Battered Whelks
This is a Tapas batter recipe I usualy use with mushrooms but it works a treat with whelks too. The batter is light and airy with a little crisp from the vinegar with the bonus of the plump juicy whelk in the middle. Serve with a garlic mayonnaise.
Prep Time 12 mins
Cook Time 8 mins
Servings
as a starter
Ingredients
The Batter -
For The Rest -
Prep Time 12 mins
Cook Time 8 mins
Servings
as a starter
Ingredients
The Batter -
For The Rest -
Instructions
  1. Whisk the egg white along with the sugar until firm and then set aside.
  2. Place the flour and baking powder in a bowl and then whisk through to lighten.
  3. Whisk in the rest of the ingredients, including the egg yolk apart from the egg whites in to flour, to create a smooth batter.
  4. Gently fold in the egg white, trying not to loose the lightness of the batter.
  5. Season well.
  6. Rest the batter for 10 – 15 minutes.
  7. Dip the whelks in flour first and then dip in the batter, shaking of any excess before cooking in hot oil. (Deep fry at 180 - 190*c until golden on both sides.)
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