Fried Seafood and Vegetables (Tempura)

Ingredients

• 2 Zucchini
• 400 g shrimp (pre‑shucked and deveined except for tail segment)
• 400 g squid ring
• 150 g rice flour (and optionally some extra for dusting)
• Salt
• 2 egg whites
• 150 ml ice‑cold water
• oil (for frying)
• soy sauce or other dip of choice (e.g., fish sauce, chili sauce)

Instructions

1. 1.

   Wash zucchini, trim ends and cut into ~0.5 cm thick slices.

2. 2.

   Wash shrimp and squid rings, pat dry (optionally dust with a little rice flour).

3. 3.

   Whisk rice flour with ice‑cold water and egg whites to a thick batter; let rest for at least 20 min.

4. 4.

   Heat oil to 180 °C (a wooden spoon handle will bubble at this temperature). Dip zucchini and seafood into the batter, fry in batches until golden and crisp. Drain on kitchen paper.

5. 5.

   Serve with assorted dips as desired.