Seafood Fried Delight Recipe

Prepare and marinate seafood

Rinse shrimp, calamari, and scallops under cold water and pat dry with paper towels. Place all seafood in a bowl and add soy sauce, rice wine, grated ginger, minced garlic, kosher salt, and black pepper. Toss gently to coat. Let marinate 10–15 minutes in the refrigerator while you prepare the batter and other components (do not marinate much longer to avoid changing texture).

Make the light batter

In a medium bowl whisk together all-purpose flour, cornstarch, and baking powder. Keep the flour mixture cold by chilling the bowl briefly or placing over ice. When ready to fry, pour cold sparkling water into the dry mix and stir just until combined—small lumps are fine. If desired, nest an ice cube in the batter bowl while you work to keep it cold; cold batter yields a crispier coating.

Prepare breadcrumbs

Spread panko or fine dry breadcrumbs on a plate. You will double-coat some pieces: dip first in batter, then in breadcrumbs, and back into batter for an extra-crisp finish if you like. For a lighter tempura-style finish, skip the breadcrumbs and use batter only.

Heat oil

Pour oil into a deep pot or heavy-bottomed skillet to a depth of 2–3 inches (about 1 liter). Heat over medium-high until it reaches 175–180°C (350–355°F). If you don’t have a thermometer, test by dropping a small spoonful of batter: it should sizzle and float immediately without burning.

Coat seafood

Working in small batches to avoid crowding, remove a few pieces of seafood from the marinade and let excess drip off. For each piece: first dip into the batter to coat completely. For extra crunch, dredge the battered piece in breadcrumbs, pressing lightly to adhere, then optionally dip once more in batter and again in breadcrumbs for a double coat. Place coated pieces on a wire rack while oil comes to temperature.

Fry seafood

Carefully add 4–6 pieces (depending on pot size) to the hot oil, frying shrimp and scallops 1.5–2.5 minutes until golden and cooked through; calamari rings 1–1.5 minutes—do not overcook or they become rubbery. Turn pieces halfway for even browning. Remove with a slotted spoon to a wire rack or paper towel–lined sheet; keep warm in a 90°C (200°F) oven if necessary. Repeat with remaining batches, bringing oil back to temperature between batches.

Finish plating

Arrange fried seafood on a platter with lemon wedges. Scatter sliced green onions, red pepper, carrot, and cilantro over top for color and freshness. Serve immediately with the dipping sauce.

Make dipping sauce

While oil heats or seafood marinates, whisk together mayonnaise, sweet chili sauce, sriracha (if using), fresh lime juice, and a pinch of salt in a small bowl. Taste and adjust heat or sweetness as desired. Chill until ready to serve.

To serve, place a small bowl of the dipping sauce alongside the fried seafood platter. Offer lemon wedges for squeezing over the seafood. Recommend serving immediately so the coating stays crisp. Leftovers can be stored in the refrigerator up to 24 hours and re-crisped in a 200°C (400°F) oven for 6–8 minutes.