Seafood Tempura

Ingredients

• 175 g starch
• 2 tsp Baking powder
• 2 egg whites
• 0.5 tsp Salt
• pepper (ground)
• vegetable oil (for frying)
• 300 g pre‑shucked shrimp (tail removed) and deveined
• 250 g fish fillet (e.g., cod or haddock)
• 250 g squid ring

Instructions

1. 1.

   For the batter, whisk the starch with baking powder and about 175 ml cold water until smooth. Beat the egg whites with salt until stiff peaks form and fold into the batter; season with pepper.

2. 2.

   Heat oil in a pot or deep fryer to 180 °C.

3. 3.

   Rinse shrimp, fish, and squid and pat dry. Cut fish into bite‑sized pieces. Coat portions in batter and fry for 2–3 minutes until golden brown. Drain on paper towels and serve with dip.