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We have no control over the content of these pages. We take no responsibility for the content on any website which we link to, please use your own discretion while surfing the porn links. This basic tempura recipe works very well as a batter for fish, shrimp, lobster, or any other seafood. The result is a crispy dish without the grease. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. He has expertise in wild foods and has written over 1,000 recipes.

Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. If needed, always fry in batches to ensure the perfect crispy coating on all pieces. Season the seafood with salt and set it aside. Lay out a paper towel under a rack to place the fried seafood on. Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot.

If possible, attach the thermometer to the side. 8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated. Only when the oil is hot, whisk the egg yolk and the sparkling water together. Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream. Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far.

Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately. Once the seafood is out of the oil, lay it on the rack to drain. Check the oil temperature between batches. Serve immediately with dipping sauce and enjoy. To ensure the ethereal and airy crust, do not use over-large pieces of seafood. I don’t like this at all.