Seafood Tempura Recipe

Set up: Place a medium-sized heavy pot or deep fryer on the stove and add vegetable oil to a depth of about 2–3 inches (approximately 4–6 cups depending on pot size). Heat over medium-high to a temperature of 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and rises immediately.

Make the batter: In a bowl, lightly beat the egg. Add the cold club soda (or sparkling water) and stir briefly. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup rice flour, 1/2 tsp baking powder and 1/2 tsp salt. Add a few ice cubes to keep everything cold. Just before frying, pour the liquid into the dry ingredients and fold gently with chopsticks or a fork — do not overmix. The batter should be lumpy and cold; overmixing develops gluten and makes batter heavy.

Dredge seafood: In a shallow bowl, mix 1/2 cup cornstarch and 1/4 cup all-purpose flour. Pat the shrimp and calamari dry with paper towels. Season seafood lightly with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each piece of seafood in the cornstarch mixture, shaking off excess. The light starch coating helps batter adhere and produces a crisp finish.

Fry in batches: When oil reaches 350°F (175°C), remove ice cubes from batter and briefly re-stir batter (keep cold by setting bowl over an ice bath if necessary). Working in small batches to avoid crowding (3–4 pieces at a time, depending on pot size), dip each dredged piece into the batter to coat evenly, letting excess drip off, then gently lower into the hot oil. Fry shrimp about 2–3 minutes until pale golden and cooked through (shrimp will curl and be opaque). Fry calamari rings 1.5–2 minutes until light golden — do not overcook or they become chewy. Baby squid or small scallops will vary: 1.5–2.5 minutes depending on size.

Drain and keep warm: Use a slotted spoon or spider to remove tempura to a wire rack set over a baking sheet or to paper towels. Keep cooked pieces in a warm (200°F / 95°C) oven for up to 10–15 minutes if cooking multiple batches, but serve as soon as possible for best texture. Return oil to 350°F between batches. Do not stack pieces while hot to preserve crispness.

Finishing: Sprinkle cooked tempura lightly with a pinch of salt or a pinch of flaky sea salt. Garnish with chopped chives or parsley and serve with lemon wedges on the side.

Make the sauce

In a small bowl whisk together 1/2 cup ponzu, 1 tbsp soy sauce, 1 tbsp fresh lemon juice, 1 tsp rice vinegar and 1 tsp mirin (if using). Add the minced garlic (1 clove), 1/2 tsp grated ginger and whisk again. Stir in 1/4 tsp sesame oil and the thinly sliced green onion. Taste and adjust: if too salty, add a little more lemon juice or a teaspoon of water; if too tart, a pinch of sugar or a touch more mirin will balance. Let the sauce sit 5–10 minutes to meld flavors before serving.