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Eggless Seafood Tempura Recipe

Ingredients

How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 3

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  • I_Fortuna 10 years ago
    This similar to how I make it only I use cornstarch which gives it a great crunch. Thanks for your recipe. I have never used baking powder and I will have to try it.
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  • fishtrippin 15 years ago
    This is like the temura recipe I was given by an old friend except for the baking powder. Will have to try this. Thanks!
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  • shirleyoma 16 years ago
    Yummmmmm, sounds so good!
    Was this review helpful? Yes Flag

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