Recipe
Eggless Seafood Tempura Recipe
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Oescrazy1 / All my dishes 11 months ago
I find this very close to the Japanese Tempura, I can't tell the difference.
Prep:15m Cook:3m Servings:4
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 Oescrazy1 |
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Ingredients
- 2lb Mixed seafood e.g. Calamares (squid), prawns, scallops
- 4oz Plain White Flour
- 5oz Cornflour
- 2 tbsp Baking powder
- Salt and Black Pepper
- 11fl.oz. Ice Cold Carbonated Water
- Vegetable oil for deep frying
Directions
- Prepare the seafood, cut into even sized pieces if necessary, wash and dry well. The prawns and scallops can be left whole if they are not too large.
- Heat the deep fryer to 190C, 375F.
- Place the flours, baking powder and water in a large mixing bowl, season with plenty of salt and black pepper and mix until blended. Do not over mix: there should still little lumps of flour left as this adds to the texture of the finished tempura.
- Coat the seafood pieces with a little flour then dip into the batter.
- Deep fry in batches, for 2-3 minutes only until lightly golden brown and crispy. Drain on kitchen paper. Serve immediately.
- Makes 16fl.oz.
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shirleyoma 11 months ago said:
Yummmmmm, sounds so good!
fishtrippin 2 weeks, 1 day ago said:
This is like the temura recipe I was given by an old friend except for the baking powder. Will have to try this. Thanks!