Tempura Batter

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.

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  • 1 egg
  • 1 cup icy cold water
  • 1 1/2 cups flour
  • plus additional flour to dredge
  • oil
  • seafood

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.

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Enjoy ~ Kimberly

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