Tempura Shrimp, Calamari, Zucchini & Green Beans Recipe

Prepare oil

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of 2–3 inches (about 1.5 cups). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises immediately, the oil is ready.

Make ice-cold batter

Place a mixing bowl inside a larger bowl filled with ice to keep it very cold. In the cold bowl, whisk the cold egg lightly, then add the ice-cold sparkling water. Add the flour, cornstarch, baking powder and salt and combine briefly with chopsticks or a fork—do not overmix; a few small lumps are fine. Add an ice cube to the batter to keep it chilled until ready to use. Batter should be thin and slightly lumpy.

Dry ingredients

Pat shrimp, calamari, zucchini and green beans dry with paper towels. Lightly season the shrimp and calamari with 1/2 teaspoon fine sea salt. Dust the vegetables and seafood lightly with a tablespoon of flour (from the measured flour) or cornstarch to help the batter adhere.

Frying order

Working in small batches (2–3 pieces at a time) to avoid overcrowding and temperature drop, dip each item briefly into the tempura batter, letting excess drip off, then carefully lower into the hot oil. Fry shrimp 1.5–2 minutes until batter is puffed and light golden; fry calamari rings 1–1.5 minutes until just opaque and crisp; fry zucchini and green beans 1–1.5 minutes until batter is crisp and vegetables are tender-crisp. Maintain oil temperature around 325–350°F (160–175°C).

Drain and season

Remove fried items with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a little flaky sea salt and a light dusting of espelette pepper. Keep finished tempura warm in a low oven (200°F / 95°C) on the rack while you fry remaining batches.

Prepare and handle seafood and vegetables as directed in the batter section: peel, devein and pat shrimp dry; slice calamari into rings and pat dry; slice zucchini into sticks or rounds about 1/4 inch thick; trim green beans and pat dry. Lightly dust each item with flour/cornstarch before dipping in batter to ensure a crisp coating. Fry according to the times listed, and do not overcrowd the fryer.

Make the sauce

In a small bowl combine 3 tablespoons prepared horseradish, 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Add 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon espelette pepper, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust heat with extra horseradish or espelette pepper and acidity with more lemon juice. Stir in chopped chives if using. Chill sauce at least 10 minutes to let flavors meld.

Arrange warm tempura shrimp, calamari, zucchini and green beans on a platter or individual plates with lemon wedges. Serve the chilled horseradish sauce on the side in a small bowl. Sprinkle a light pinch of flaky sea salt and an extra dusting of espelette pepper over the fried items for color and mild heat.

Serve immediately so the tempura remains crisp. Leftovers can be kept on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes, but re-crisping in a 375°F (190°C) oven for 4–6 minutes works better than microwaving.