Makes 480ml/16fl.oz.    Hot    Seafood    Shellfish    Dairy Free  Main Course

900g/2lb Mixed seafood e.g. Calamares (squid), prawns, scallops

100g/4oz Plain White Flour

150g/+5oz Cornflour

2 tbsp Baking powder

Salt and Black Pepper

330ml/11fl.oz. Ice Cold Carbonated Water

Vegetable oil for deep frying

1. 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.

2. Heat the deep fryer to 190C, 375F.

3. 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.

4. Coat the seafood pieces with a little flour then dip into the batter.

5. Deep fry in batches, for 2-3 minutes only until lightly golden brown and crispy. Drain on kitchen paper. Serve immediately.

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