Mixed Seafood Tempura with Chilli Dipping Sauce

The lightest of batters adds a lovely crisp-crunch coating, in this sensational recipe from Mike Robinson
By Mike Robinson
Mixed Seafood Tempura with Chilli Dipping Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

For the tempura:

  • 100 g plain flour, sieved
  • black pepper
  • 1 egg yolk
  • 125 ml ice cold water
  • 750 g mixed prepared seafood
  • sunflower oil, for deep-frying

For the dipping sauce:

  • ½ red onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tsp chilli sauce
  • juice of 2 limes
  • ½ tsp wasabi
  • pinch of sea salt

Method

1. First of all, make the dipping sauce. Simply mix all the ingredients for the dipping sauce together in a large bowl and season to taste with salt and freshly ground black pepper. Cover and leave until ready to serve.

2. Now make the tempura batter. When making the batter, it is important to try and make it as near to the time it will be used as possible - and vital that the batter is not over-mixed.

3. Place the flour in a large bowl and season with a little salt and freshly ground black pepper. Stir the egg yolk and iced water together and add this to the flour, stirring gently until you have a smooth batter.

4. Heat the oil in a large saucepan, wok or deep fat fryer to a temperature of 190°C. Dip the seafood into the tempura batter until coated, allowing any excess to drip back into the bowl.

5. Deep-fry the seafood until crisp and golden (the exact timing may vary according to the type and size of the seafood being cooked). Drain and serve immediately, with the dipping sauce.

Rate This Recipe

1
2
3
4
5