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Home >> AGEMONO - DEEP FRIED Recipes

SEAFOOD TEMPURA

INGREDIENTS :

8 large prawns, 4 scallops, 1 squid, 200g cod fillets, 150g tempura mix, appropriate amount of water, 2 cups of oil, some sesame oil, some salt, 1 lemon.

SEASONINGS:
(1) some lemon juice, some salt.
(2) some lemon juice, some salt.
(3) some lemon juice, some salt.

PREPARATION :

1. Rinse cod fillets; Pat dry; Cut into strips; Marinate in seasoning (1) for 20 minutes.
2. Discard heads and tails of prawns; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Remove and pat dry; Make little cuts on the underside of the shrimp to keep them straight while cooking; Marinate in seasoning (2) for 15 minutes.
3. Soak scallops in salty water for 15 minutes; Remove; Discard the dark green gall bladder next to the flesh; Discard the shells;
Rinse; Drain.
4. Pull the mantle away from tentacles; Cut off the eyes and mouth; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Cut the body into rings (the tentacles can be used for other dishes); Marinate in seasoning (3) briefly.
5. Add the tempura mix to a bowl; Add the amount of the water described on the package directions; Mix well till lumpy batter full of air bubbles formed.
6. Add 2 cups of oil to a wok; Bring to the boil over a high heat; Add a few drops of sesame oil to the wok; Dig the scallops into the batter to be evenly coated; Turn to a low heat; Remove the scallops from the bowl with the batter and slowly slide into the wok; Deep-fry the coated scallops over a low heat for 3 minutes; Turn to a high heat and continue deep-frying for 1 minute; Remove and drain on kitchen paper.
7. Skim off the floating stuff in the oil; Bring the oil to the boil over a high heat again; Dig the cod strips into the batter to be evenly coated; Turn to a low heat; Remove the cod strips from the bowl with the batter and slowly slide into the wok; Deep-fry the coated cod strips over a low heat for 3 minutes; Turn to a high heat and continue deep-frying for 1 minute; Remove and drain on kitchen paper.
8. Skim off the floating stuff in the oil; Bring the oil to the boil over a high heat again; Dig the prawns into the batter to be evenly coated; Turn to a low heat; Remove the prawns from the bowl with the batter and slowly slide into the wok; Deep-fry the coated prawns over a low heat for 2 minutes; Turn to a high heat and continue deep-frying for 1 minute; Remove and drain on the kitchen paper.
9. Skim off the floating stuff in the oil; Bring the oil to the boil over a high heat again; Dig the squid rings into the batter to be evenly coated; Turn to a low heat; Remove the squid rings from the bowl of the batter and slowly slide into the wok; Turn to a high heat; Deep-fry the coated squid rings over a high heat for 2 minutes; Remove and drain on the kitchen paper; Turn off the heat.
10. Rinse a lemon; Cut into halves; Cut each half into halves.
11. Arrange the tempura on a serving plate; Serve with the lemon while still very hot.