Mixed Seafood Tempura

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mixed Seafood Tempura


Make your very own version of tempura at home!

  • 15-20 mins
  • Easy



When one hears of tempura, images filled with crispy oversized shrimp and prawns deep fried in a light batter flashes before one’s eyes, but do you know that tempura can be made with other seafood and even vegetables such as the edible flowers of zucchini and squash plant, eggplant, and even oyster mushrooms? This mixed seafood tempura recipe uses mixed seafood, all with light flavor which complements the dipping sauce it comes with. Try this easy recipe and make your very own version of tempura at home! 

What You’ll Need: 

  • ½ to 1 lb mixed seafood, already cleaned (you may use fish and prawn, or even octopus as long as the meat is not too strong-tasting)
  • 1 very cold egg
  • Cornstarch for dusting
  • ½ teaspoon baking powder
  • 1 cup sifted flour which has to be cold
  • 1 cup cold water
  • ½ cup ice cubes
  • A pinch of salt
  • Oil for deep frying
(Visited 285 times, 1 visits today)



Let’s Make Some Delicious Tempura!

1. Make sure you got all the ingredients that you need prepped.


2. Dry the seafood after making sure they are clean. For shrimp, cutting them every half inch or so across the abdomen area will prevent them from curling when fried. As for the fish, they are best prepared for tempura when sliced thinly in long section, never more than ¼ inch thick and about 3-4 inches long.


3. Dust the seafood with cornstarch and shake off the excess.


4. In a cold bowl, mix together the batter using cold water, egg, flour, and baking powder just until combined.


5. Add in the ice. Don’t worry if there are lumps. It is very important to not over mix the batter and to ensure it stays cold. Preheat the oil in the pan over medium heat. Use enough oil to cover 1-1 ½ inches of the pan.


6. Dunk the seafood in the batter, taking care not to leave it in for too long.


7. Fry immediately taking care to not over crowd the pan.


8. Drain the excess oil on paper towels.


9. Serve with dipping sauce! Enjoy!

Bonus: To make the dipping sauce, combine 5 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of sugar, 1 cup of dashi and half a cup of grated daikon radish in a pan over medium low heat and allow to boil. Remove from heat, strain, and set aside until needed. Can be kept at the refrigerator for a week.

Alena Taylor

Hi, I'm Alena from San Francisco, California. I love to share my favorite recipes. I hope you enjoy them as much as I did!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Steamed Razor Clams
Creamy Taco Shrimp Appetizer
Steamed Razor Clams
Creamy Taco Shrimp Appetizer

Add Your Comment