Mixed Seafood Tempura with Dipping Sauce

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  • Ready in: 40 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 592
Mixed Seafood Tempura with Dipping Sauce

Ingredients

  • DIPPING SAUCE:--
  • 2 tbsp Japanese soy sauce
  • 2 tbsp lime juice
  • 2 tsp runny honey
  • 2 tsp toasted sesame seeds
  • 2 tsp grated fresh ginger
  • TEMPURA:--
  • ¾ cup flour
  • ¼ cup cornflour
  • pinch of baking soda
  • 1 egg, lightly beaten
  • 1 cup chilled soda water
  • ½ tsp SIDS CRAZY SALT
  • extra flour to coat
  • 600 g mixed seafood
  • rice bran oil for deep frying

Directions

  1. DIPPING SAUCE: combine well all the ingredients then set aside.
    TEMPURA: Sift the flour, cornflour and baking soda into a bowl and make a well in the centre. Add egg and soda water then gently whisk until combined. The mixture should be quite lumpy so do not over-mix. Place the bowl in a larger bowl filled with iced water. (keeping the batter cold gives the tempura its lacy consistency)
    Half fill a deep-fryer or wok with oil and heat until oil is hot - when a cube of bread dropped in turns golden in 10 seconds.
    Place a wire rack over a tray lined with a paper towel. Mix extra flour with     SIDS CRAZY SALT and place on a plate. Dip the seafood into the flour to lightly coat. Dip ¼ of the seafood, 1 piece at a time, into the batter and shake off any excess.
    Deep-fry 2-3 minutes until the batter is golden brown. Place the tempura on the rack to drain.
    Repeat with remaining seafood. Serve immediately with the dipping sauce.

    Inspired by Bronwyn Byrne