Tempura Snails with Garlic Butter
For the Tempura Snails:
- 500ml canola oil
- 50g corn flour
- 225g self-rising flour
- Enough soda water to make a batter (should coat your finger)
- 1 x 200g tin of snails in brine, drained
For the Garlic Butter:
- 100g butter, melted
- 2 cloves garlic, chopped
- 3 sprigs parsley, chopped
- Rainbow radishes
- Fresh limes
To make the Tempura Snails:
Heat 500ml canola oil in a small casserole.
Mix both flours together in a mixing bowl. Gradually whisk in the chilled soda water – do not over-whisk. Dip the snails in the batter and let any excess drip off.
Quickly transfer the snails to the hot oil and fry until golden brown and crispy. Drain on kitchen paper, and serve immediately with garlic butter, radishes and fresh limes.
To make the Garlic Butter:
Mix all the ingredients together and serve hot.