Battered and Fried Seafood

Name: Battered and Fried Seafood
Yield: 6
Ingredients: 250g of large shrimp; 1/2 kg of scallops; 6 stalks of scallions; 1/2 cup of sliced eggplant; 400g of sweet potato, peeled and sliced into 3mm thick rounds; 1 green pepper, sliced into thin strips; 250g of fresh mushrooms; For the batter; 1 egg; 2 cups of cold water; 1/8 teaspoon of baking soda; 1 2/3 cups of all-purpose flour; Vegetable oil for frying; For the dipping sauce; 1/2 cup of red wine vinegar; 1/2 cup of beef broth; 1 cup of soy sauce; Grated ginger; Raisins; Fried shallots

1
250g of large shrimp
2
1/2 kg of scallops
3
6 stalks of scallions
4
1/2 cup of sliced eggplant
5
400g of sweet potato, peeled and sliced into 3mm thick rounds
6
1 green pepper, sliced into thin strips
7
250g of fresh mushrooms
8
For the batter
9
1 egg
10
2 cups of cold water
11
1/8 teaspoon of baking soda
12
1 2/3 cups of all-purpose flour
13
Vegetable oil for frying
14
For the dipping sauce
15
1/2 cup of red wine vinegar
16
1/2 cup of beef broth
17
1 cup of soy sauce
18
Grated ginger
19
Raisins
20
Fried shallots

Ingredients

1
250g of large shrimp
2
1/2 kg of scallops
3
6 stalks of scallions
4
1/2 cup of sliced eggplant
5
400g of sweet potato, peeled and sliced into 3mm thick rounds
6
1 green pepper, sliced into thin strips
7
250g of fresh mushrooms
8
For the batter
9
1 egg
10
2 cups of cold water
11
1/8 teaspoon of baking soda
12
1 2/3 cups of all-purpose flour
13
Vegetable oil for frying
14
For the dipping sauce
15
1/2 cup of red wine vinegar
16
1/2 cup of beef broth
17
1 cup of soy sauce
18
Grated ginger
19
Raisins
20
Fried shallots

Directions

1
Clean the shrimp: remove dark veins and shells
2
Leave the tails
3
Soak in boiling salted water and cook covered, low heat, for 5 minutes
4
Drain and let cool
5
Cook scallops the same way for 3 minutes
6
DRAIN AND LET COOL
7
Assemble seafood, scallions, eggplant, sweet potato, green pepper, and mushrooms on a platter according to photo
8
Cover and refrigerate
9
Let sit at room temperature before serving, Japanese tradition
10
Make dipping sauce: mix vinegar, broth, and soy sauce
11
Heat until boiling
12
Distribute among 6 small bowls and arrange with grated ginger, raisins, and fried shallots as garnish
13
Prepare batter in a large bowl, mixing egg, water, and baking soda
14
With a manual whisk, beat mixture while adding flour to achieve smooth consistency
15
Use immediately
16
Heat plenty of vegetable oil in a deep frying pan (7cm high at minimum)
17
Dredge seafood, vegetables, one by one, through the batter and fry in hot oil, several pieces at a time
18
Let cook for about 3 minutes or until lightly golden
19
The ideal way to serve tempura is to prepare it at the table
20
Serve various types of seafood and fish on small plates with dipping sauce and garnish for each person
21
This recipe serves 6 people as main course, or 10-12 people as appetizer