Serves 4-6 Hot
Seafood Shellfish Dairy Free Main Course
Ingredients
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
Instructions
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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