Seafood tempura

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By: Mike Robinson From: Good Food Bites

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This recipe is classed as intermediate

Rating 3.15 / 5 (40 votes)

Prep time:
20 min
Cook time:
5 min

Mike Robinson rustles up crispy fishy fritters and a duo of dipping sauces in this lovely light Japanese style starter


1. Mix the flour, cornflour, salt and soda water together until the mixture forms a thin batter.

2. Heat the oil in a wok or deep fat fryer to 190°C.

3. Dip all the ingredients individually into the batter, starting with the largest first, and deep fry until golden.

4. For the dipping sauces, simply mix the ingredients together in separate bowls.

5. Serve the prawns with their tail on and place the oysters and lobster tail back in their shells.


  • 2 tiger prawns, with tails left on
  • 3 oysters, shucked but shells reserved
  • 3 strips of white fish
  • 1 lobster tail, peeled but shell reserved
  • oil, for deep frying

For the batter:

  • 100 g plain flour
  • 1 tsp cornflour
  • pinch of salt
  • cold soda water, according to consistency

For the chilli dipping sauce:

For the peanut dipping sauce:

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Latest Comment


let you know later when eaten

maggieD94264 maggieD94264  Posted 29 Jul 2009 2:53 PM