Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Seafood tempura Recipe.

Ingredients:

1 LB cleaned squid
40 Medium Shrimp
1 LB skinned white fish fillet
Sunflower oil, to deep-fry
Sweet chilli and five-spice dipping sauce:

1 Cup Thai sweet chilli sauce
2 TBSP light soy sauce
1/2 TSP five-spice powder
Tempura batter
:

1 1/2 cups all-purpose flour
1 1/2 cups cornflour
4 Cups ice-cold soda water

Recipe Instructions:

For the dipping sauce, mix together the ingredients and 1/4 cup (60ml) cold water in a small bowl.
Set aside.


Cut the squid hoods across into 1cm-thick rings and cut the tentacles into pairs.
Remove the heads from the prawns and peel, leaving the tail intact.
Cut the fish diagonally across into thick strips about the size of your index finger.


Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190? degrees C.
(If you don't have a deep-fryer thermometer, test a cube of bread – it will turn golden in 30 seconds when the oil is hot enough.
)
For the tempura batter, sift the all-purpose flour, cornflour and 1/4 TSP salt into a large bowl.
Just before you start cooking, gradually stir the soda water into the flour mixture until just combined.
The batter should be a little bit lumpy, but if it seems too thick, add more soda water.
(When the tempura is cooked, you want the batter to coat the seafood in a very thin, almost transparent layer.
)

Drop the seafood pieces, in batches, into the batter, then lift out one at a time, and immediately drop into the hot oil.
Deep-fry for 1 minute or until the batter is crisp and lightly golden, then use a slotted spoon or tongs to lift out.
Drain on lots of paper towel.
Repeat with remaining seafood.


Transfer the seafood tempura to a warm platter with the dipping sauce and serve immediately.

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