Mark's Cuisine's video: Seafood Tempura Recipe - Mark s Cuisine 103

WATCH THIS VIDEO on how to make Seafood Tempura. Just picture the taste sensation of deliciously crispy batter on the outside and tender meat on the inside. Check this seafood tempura recipe to learn how! Serves 4 people Ingredients 2 fillets of fish cut in pieces 8 shrimp 1 calamari tube cut in pieces Oil for deep frying (e.g. grape seed oil) Batter 3/4 cup flour 1/2 cup corn starch 1 tsp baking soda Ice cold Soda water Directions Place oil in wok or saucepan and bring the heat right up While oil is heating prepare seafood by cutting fish and calamari into strips and de-shelling the shrimp. In a bowl place corn starch, flour and baking soda and mix well then add ice cold water until you get a batter that will stick to your finger be careful not to over mix the batter do not worry if there is still lumps of flour in it this will keep the batter light. Place bowl of batter in an ice bath to keep cold Coat seafood with flour and put into the batter When oil is hot, place battered seafood into hot oil and cook for only a few minutes turning the seafood in the oil periodically. Remove from oil onto some paper towel to remove any excess oil. Serve with your favorite seafood sauce, a slice of lemon or chili sauce. Fried in good oil (cold pressed grape seed oil is fantastic!) and served with fresh vegetables salad, this dish is a healthy and delicious way of eating seafood. What do you think about cooking seafood this way? Any questions or comments, put them in the comments section below… Your friend in the kitchen Mark Just picture the taste sensation of deliciously crispy batter on the outside and tender meat on the inside. This Seafood Tempura Recipe is not doubt one of my favorite meals to eat in a restaurant or make at home. It's quick and easy and when using good oil for frying it is also a healthy way of eating seafood! ENJOY! "Your friend in the kitchen" Mark Wakefield Follow me here: http://www.youtube.com/markscuisine http://www.facebook.com/marks.cuisine.recipes © Mark's Cuisine 2014