Recipe courtesy of Brianna Jenkins
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
2 servings
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Tempura: 
Cucumber Salad:

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Spicy Shrimp Tempura

Recipe courtesy of Beau MacMillan

Shrimp Tempura

Recipe courtesy of Robert Irvine

Shrimp Tempura

Recipe courtesy of Food Network Kitchen

Shrimp Tempura

Recipe courtesy of Robert Irvine

Buffalo Shrimp Tempura

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories