- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 2 servings
Ingredients
Tempura:
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
Cucumber Salad:
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.
