This light and crispy tempura features a medley of fresh seafood—shrimp, squid, and scallops—coated in a delicate Japanese-style batter and fried to golden perfection. Served with a soy-based dipping sauce, it’s a delightful appetizer or shared plate that brings crisp texture and ocean flavor to the table.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Seafood Medley
8 medium shrimp, peeled and deveined (tails on optional)
250 g squid rings (or cut squid tubes into 1/2" rings)
8 small sea scallops, cleaned and patted dry
Salt and pepper, to taste
For the Tempura Batter
1 cup all-purpose flour
¼ cup cornstarch
1 cup ice-cold sparkling water or club soda
1 large egg, chilled
¼ tsp baking powder
Optional: 1/2 tsp sesame oil for subtle aroma
For Frying
Neutral oil for frying (vegetable, canola, or peanut oil)
2–3 quarts for deep frying
For the Dipping Sauce (Tentsuyu)
½ cup soy sauce
½ cup dashi stock (or substitute low-sodium chicken or vegetable broth)
2 tbsp mirin
1 tsp sugar
1 tsp grated ginger (optional)
Prepare the Seafood
1
Rinse and pat dry all seafood thoroughly with paper towels. Moisture will interfere with crisp frying.
Lightly season with salt and pepper.
Place in the fridge while preparing the batter and oil to keep cold.
Make the Dipping Sauce
2
In a small saucepan, combine soy sauce, dashi, mirin, and sugar.
Bring to a gentle simmer for 2–3 minutes.
Remove from heat, stir in grated ginger (if using), and set aside.
Heat the Oil
3
In a heavy-bottomed pot or deep fryer, heat oil to 350–360°F (175–180°C).
Use a thermometer to keep the temperature consistent for best results.
Make the Tempura Batter
4
In a mixing bowl, lightly beat the chilled egg.
Add ice-cold sparkling water and stir gently.
Add the flour, cornstarch, and baking powder . Stir just until combined.
Use immediately while it’s still cold.
Fry the Seafood
5
Working in batches, dip the seafood in the batter , allowing excess to drip off.
Carefully place into the hot oil.
Fry each piece for 2–3 minutes , until golden and crisp. Do not overcrowd the pot.
Remove with a slotted spoon and place on a paper towel-lined tray .
Let the oil return to temp between batches if needed.
Serve
6
Arrange the fried seafood on a serving platter.
Serve immediately with the dipping sauce on the side and optional lemon wedges, shredded daikon, or fresh herbs.
Enjoy the tempura while it's hot and crispy!
Tips & Variations
7
Keep It Cold: Cold batter + hot oil = extra crispy. Place the bowl over a bowl of ice if needed.
Vegetable Add-ons: Include sliced sweet potato, zucchini, mushrooms, or green beans for variety.
Spicy Dipping Option: Add a splash of chili oil or wasabi to the dipping sauce.
Gluten-Free: Use rice flour instead of all-purpose flour.
Ingredients For the Seafood Medley
8 medium shrimp, peeled and deveined (tails on optional)
250 g squid rings (or cut squid tubes into 1/2" rings)
8 small sea scallops, cleaned and patted dry
Salt and pepper, to taste
For the Tempura Batter
1 cup all-purpose flour
¼ cup cornstarch
1 cup ice-cold sparkling water or club soda
1 large egg, chilled
¼ tsp baking powder
Optional: 1/2 tsp sesame oil for subtle aroma
For Frying
Neutral oil for frying (vegetable, canola, or peanut oil)
2–3 quarts for deep frying
For the Dipping Sauce (Tentsuyu)
½ cup soy sauce
½ cup dashi stock (or substitute low-sodium chicken or vegetable broth)
2 tbsp mirin
1 tsp sugar
1 tsp grated ginger (optional)
Directions Prepare the Seafood
1
Rinse and pat dry all seafood thoroughly with paper towels. Moisture will interfere with crisp frying.
Lightly season with salt and pepper.
Place in the fridge while preparing the batter and oil to keep cold.
Make the Dipping Sauce
2
In a small saucepan, combine soy sauce, dashi, mirin, and sugar.
Bring to a gentle simmer for 2–3 minutes.
Remove from heat, stir in grated ginger (if using), and set aside.
Heat the Oil
3
In a heavy-bottomed pot or deep fryer, heat oil to 350–360°F (175–180°C).
Use a thermometer to keep the temperature consistent for best results.
Make the Tempura Batter
4
In a mixing bowl, lightly beat the chilled egg.
Add ice-cold sparkling water and stir gently.
Add the flour, cornstarch, and baking powder . Stir just until combined.
Use immediately while it’s still cold.
Fry the Seafood
5
Working in batches, dip the seafood in the batter , allowing excess to drip off.
Carefully place into the hot oil.
Fry each piece for 2–3 minutes , until golden and crisp. Do not overcrowd the pot.
Remove with a slotted spoon and place on a paper towel-lined tray .
Let the oil return to temp between batches if needed.
Serve
6
Arrange the fried seafood on a serving platter.
Serve immediately with the dipping sauce on the side and optional lemon wedges, shredded daikon, or fresh herbs.
Enjoy the tempura while it's hot and crispy!
Tips & Variations
7
Keep It Cold: Cold batter + hot oil = extra crispy. Place the bowl over a bowl of ice if needed.
Vegetable Add-ons: Include sliced sweet potato, zucchini, mushrooms, or green beans for variety.
Spicy Dipping Option: Add a splash of chili oil or wasabi to the dipping sauce.
Gluten-Free: Use rice flour instead of all-purpose flour.
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