Saturday kitchen: Seafood tempura & dipping sauce



Looking for a light starter that still has the wow factor? Why not plate this up at a dinner party? Serves 4

16 tiger prawns, peeled and de-veined
2 squid, prepared, scored and cut into strips
8 scallops, roe removed
100g samphire, blanched

For the batter
100g plain flour
100g cornflour
4 egg whites
300ml sparkling water
pinch of salt

For the dipping sauce
1 tbsp sesame oil
2 tbsps red wine vinegar
2 tbsps soy sauce
3 tbsps mirin
2 tsp pickled ginger, finely chopped
2 tbsps clear honey

Heat a deep-fat fryer or pan of oil to 190C.

When the oil is nearly up to temperature, whisk together the ingredients for the batter. Dip the seafood and samphire into the batter and deep-fry.

The batter should be golden-brown and the seafood and samphire cooked through.

Make the dipping sauce by mixing together the ingredients in a small bowl.

Drain the seafood and samphire on absorbent kitchen paper and serve with the dipping sauce and chopsticks.


This recipe is from CJ Jackson, principal of Billingsgate Seafood Training School. Go to for details.