Tempura Battered Paua (Abalone) with Tartare Sauce

Tempura Batter 

1 egg 

200ml iced water                                     

1 cup flour plain                                   

1 large paua                                             

50g Frenchmaid Tartare Sauce       

Salt & Pepper to taste

Fennel for garnishing

Lemon

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Method

Whisk the egg and iced water together. Sieve the flour into a separate bowl, then gradually whisk into the egg and water mixture. Season with salt and pepper and put aside until needed, keep cold.

Preheat your deep fryer to 180 degrees Celsius.  Thinly slice the paua, then dip each slice into the batter.  Fry until crisp, let drain and season with salt and pepper.

Arrange on your platter with Frenchmaid Tartare Sauce sprigs of fennel and sliced lemon then serve.