El Diablo - Recipe by Hayden Moore-O’Brien and Yogesh Dumre.
El Diablo is a refreshing classic Summer cocktail created in 1946 at Trader Vic’s and was origina...
200 g plain flour
50 g cornflour
30 g baking powder
Soda water, very cold
250mL rice wine vinegar
180 g sugar
15 g salt
Sliced green chilli
4 Moreton Bay bugs
Heat oil in a deep saucepan or deep-fryer to 180 C.
For tempura batter, combine dry ingredients and gradually whisk in the cold sparkling water (about 450mL) in a large bowl using chopsticks (as to not over whisk). A few lumps are okay, the batter should be made just before frying otherwise, it will turn thick and gluggy.
Lightly dust de-shelled bugs in flour and dip into the batter, shaking off excess. Fry in batches until golden and crisp. Drain on a paper towel and serve.
Keep flour, bowl and whisk in the fridge to make sure batter is as cold as possible.
Mix ingredients until sugar and salt has dissolved. Place in a small serving dish and add a few slices of green chilli.
Recipe provided by Etsu Izakaya