We made some batter fried shrimp and scallops tonight with a tempura batter. Very nice texture; light and fluffy yet crispy. This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do. We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one. A little messy but much quicker that way.
- 1 egg
- 1 cup icy cold water
- 1 1/2 cups flour
- plus additional flour to dredge
Begin by setting aside some flour to dredge the seafood. In bowl mix together egg and icy water. Stir in 1 1/2 cups flour just before frying.
First heat oil over medium high heat. Dip seafood in flour, sift then toss in batter. We used a strainer basket to work with a few pieces at a time then gently place in hot oil. Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.
Enjoy ~ Kimberly