Picoroco Tempura is a traditional Chilean recipe for a Japanese fusion dish of Chilean giant barnacle (picoroco) meats in tempura batter served with grated daikon radish, ginger and mentsuyu sauce. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Picoroco Tempura.
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Picoroco (Austromegabalanus psittacus) the Chilean giant whelk. is a crustacean that lives on the Chilean coasts, attached to rocky substrates. It has a prehistoric appearance but a very subtle, crab-like flavour. They are a Chilean delicacy and this fusion recipe makes the most of their flavour.
Ingredients:
4 picoroco (Chilean giant barnacles)
120ml (1/2 cup) tempura batter (see the vegetable tempura recipe for how to prepare)
200ml
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