When one hears of tempura, images filled with crispy oversized shrimp and prawns deep fried in a light batter flashes before one’s eyes, but do you know that tempura can be made with other seafood and even vegetables such as the edible flowers of zucchini and squash plant, eggplant, and even oyster mushrooms? This mixed seafood tempura recipe uses mixed seafood, all with light flavor which complements the dipping sauce it comes with. Try this easy recipe and make your very own version of tempura at home!
What You’ll Need:
- ½ to 1 lb mixed seafood, already cleaned (you may use fish and prawn, or even octopus as long as the meat is not too strong-tasting)
- 1 very cold egg
- Cornstarch for dusting
- ½ teaspoon baking powder
- 1 cup sifted flour which has to be cold
- 1 cup cold water
- ½ cup ice cubes
- A pinch of salt
- Oil for deep frying
Let’s Make Some Delicious Tempura!
2. Dry the seafood after making sure they are clean. For shrimp, cutting them every half inch or so across the abdomen area will prevent them from curling when fried. As for the fish, they are best prepared for tempura when sliced thinly in long section, never more than ¼ inch thick and about 3-4 inches long.
9. Serve with dipping sauce! Enjoy!
Bonus: To make the dipping sauce, combine 5 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of sugar, 1 cup of dashi and half a cup of grated daikon radish in a pan over medium low heat and allow to boil. Remove from heat, strain, and set aside until needed. Can be kept at the refrigerator for a week.