Recipes and Preparations

Tempura Seafood is a delicacy that combines the freshness of seafood with the lightness and crispiness of tempura. This culinary preparation brings out the natural flavors of seafood while offering an irresistible outer texture. A mix of tradition and modernity that you cannot stop trying.

Ingredients for Seafood Tempura

• Huelva white prawns
• crayfish
• squid
• Wheat flour
• Cornstarch
• very cold water
• Egg
• Shall
• Sunflower oil for frying

Elaboration of Seafood in Tempura

1. Clean and peel the shellfish, leaving the shrimp tails and langoustines intact.
2. Prepare the tempura: mix the wheat flour and cornstarch in a bowl.
3. Add very cold water and egg to the mixture, beating lightly until you obtain a thick but homogeneous dough.
4. Heat the sunflower oil in a large skillet to a temperature of 180°C.
5. Pass the shellfish through the tempura batter and dip them into the hot oil.
6. Fry seafood tempura until golden and crisp.
7. Remove the shellfish from the oil and place them on absorbent paper to remove excess fat.
8. Serve the Seafood in Tempura hot, accompanied by a sauce of your choice.

Tips for Getting the Most Out of Seafood in Tempura

Preparation Tips

• Use fresh, quality seafood for best results.
• Keep the ingredients cold before dipping them into the tempura batter.

Tasting Tips

• Serve Tempura Seafood as an appetizer or main dish accompanied by soy sauce or sweet and sour sauce.
• Enjoy the crunchy texture and delicate flavor of seafood.

Conclusion of the Seafood in Tempura

Tempura Seafood is a sample of how cooking can transform simple ingredients into an exceptional culinary experience. The combination of fresh flavors and the crunchy texture of tempura make this dish a delight that celebrates versatility and creativity in the kitchen. A perfect option for those who want to explore new ways of enjoying Huelva seafood in an innovative and delicious way.