How to Cook Tempura of Seafood | Rick Stein Recipe

tempura batter mix

🥗Healthier: homemade batter

💰Cheaper: all-purpose flour + baking powder

Homemade batter can be lighter and more customizable.

shrimp

🥗Healthier: zucchini

💰Cheaper: fish

Zucchini provides a lighter option while fish is often less expensive.

Begin by preparing the seafood: clean the shrimp and cut the squid into rings. Cut the salmon into bite-sized pieces.

Make a simple dipping sauce by slicing spring onions and dicing ginger into small pieces, then mix with soy sauce.

Check the oil temperature, aiming for 180-190°C. Use a cube of bread to test if the oil is ready; it should rise quickly and crisp up.

Sift together corn flour and flour to aerate, then add a pinch of salt.

Measure out 60g of both corn flour and flour, then add about 100-150ml of fizzy water to create a thin batter, similar to single cream consistency.

Test the batter by dipping a squid ring; it should coat lightly and cook quickly without turning brown.

Fry the seafood in small batches to maintain oil temperature; ensure the pieces float and cook for about 1-1.5 minutes until a light beige color is achieved.

Remove the tempura when the bubbling noise decreases, indicating moisture has evaporated, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens