Korean Seafood Tempura (Korean Deep-Fried Seafood)

Name: Korean Seafood Tempura (Korean Deep-Fried Seafood)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Korean
Ingredients: shrimp 150 g; squid 150 g; clams 100 g; frying powder 150 g; water 150 ml; cooking oil 800 ml; soy sauce 2 tsp

Quick answer

Total time: 27 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Shrimp, squid and clams share one batter, but each gets its own prep.

The shrimp have the tendons along their backs cut so they fry straight, and the squid is scored so it does not shrink up in the oil. Everything goes through the oil only once, briefly, at 170°C.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Snip the back tendons of 150 g shrimp so they stay straighter, then score 150 g squid to reduce shrinking.

Rinse the 100 g clams, then dry all seafood thoroughly to prevent oil splatter.
2

Pour 150 ml cold water into 150 g frying powder and mix lightly with chopsticks or a fork.

Stop while a few small flour lumps remain, because overmixing makes the coating heavier.
3

Pour 800 ml cooking oil into a deep pan and heat it over medium-high heat to 170C.

If a drop of batter sinks briefly and rises with fine bubbles, the oil is ready.
4

Coat the seafood thinly in batter and add it to the oil in small batches.

Fry for about 2 minutes, turning only as needed, then lift pieces out when the coating is pale golden and crisp.
5

Drain the fried pieces on a rack or absorbent paper without stacking them.

Let excess oil drip away fully, and avoid a long second fry because the seafood can quickly turn rubbery.
6

Serve the seafood tempura while it is still hot and crisp, with 2 teaspoons soy sauce for dipping.

If steam softens the coating, leave the pieces uncovered briefly so moisture can escape.