Spicy Shrimp And Scallop Tempura With Cucumber Salad
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
44
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Cornstarch1 tbsp
Sesame Seed1 tsp
Kosher Salt1 tsp
Sugar1 tsp
Baking Powder1 cup
Water (cold)1 cup
Sake1 tsp
Fish Sauce4 large
Shrimp (peeled, and deveined)2 large
Scallop (cleaned)1 tbsp
Rice VinegarDirections:
1
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way
2
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F
3
Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl
4
Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil
5
Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes
6
To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce
7
Toss the cucumber in the dressing and divide between 2 plates
8
Remove the shrimp and scallops from the oil and drain on paper towels, season with salt
9
Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad