lautnusantara.com - Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or other ingredients. It is known for its light and crispy texture. The term "tempura" refers to both the cooking technique and the dish itself.

Seafood tempura is a delicious Japanese dish consisting of battered and deep-fried seafood. It's typically served as a main course or as part of a larger meal. Here's a simple recipe to make seafood tempura:

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Ingredients:

• Assorted seafood (such as shrimp, squid, scallops, or fish fillets)
• Vegetable oil (for deep frying)
• Tempura batter mix
• Ice water
• Dipping sauce (such as tempura sauce or soy sauce)

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Instructions:

1. Prepare the seafood. Clean and devein the shrimp, remove any shells or bones from the fish fillets, and cut squid into desired sizes. Pat them dry with a paper towel.
2. Fill a deep pot or deep fryer with vegetable oil, leaving enough space for the seafood to be submerged. Heat the oil to around 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
3. In a mixing bowl, combine the tempura batter mix with ice water according to the package instructions. The batter should have a thin consistency, similar to pancake batter. Do not overmix; a few lumps are okay.
4. Dip each piece of seafood into the batter, making sure it's well coated. Allow any excess batter to drip off before carefully placing it in the hot oil.
5. Working in batches, gently place the battered seafood into the hot oil. Avoid overcrowding the pot, as it may reduce the oil temperature and affect the crispiness. Fry until the batter turns golden brown and becomes crispy, usually for about 2-3 minutes per side. Flip the seafood once to ensure even frying.
6. Once the seafood is cooked, remove it from the oil using a slotted spoon or tongs. Place the tempura on a wire rack or paper towels to drain any excess oil.
7. Arrange the seafood tempura on a serving plate. You can serve it with a dipping sauce such as tempura sauce or soy sauce. It's also common to garnish it with grated daikon radish or grated ginger. Serve the tempura while it's still hot and crispy.

Enjoy your homemade seafood tempura!

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