Name: Spicy Shrimp and Scallop Tempura with Cucumber Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Ingredients: Canola oil, for frying; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tablespoon sesame seeds; 1/2 teaspoon kosher salt; 1/2 teaspoon sugar; 1/2 teaspoon baking powder; 1 cup cold water; 1/2 cup sake; 1 tablespoon chile sauce (recommended: Sriracha); 1/4 teaspoon fish sauce; 4 large shrimp, peeled, and deveined; 2 large scallops, cleaned; 1 (1/4-inch) piece fresh ginger, peeled and finely grated; 1/2 teaspoon sugar; 1/8 teaspoon chile flakes; 1 tablespoon rice vinegar; 1/4 teaspoon fish sauce; 1 cucumber, julienned

Directions

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Spicy Shrimp and Scallop Tempura with Cucumber Salad

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