Prep 10 m
Cook 5m
Serves
1
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Ingredients

    100 gms shrimp

    120 gms squid

    Tempura mixture

    400 gms tempura flour (store bought)

    500 ml water

    15 gms salt

    1 medium egg

     

    Dry coating

    325 gms flour

    125 gms corn flour

    4 gms paprika

    8 gms baking powder

    10 gms salt

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Ingredient Substitution Guide

Method

1. In a medium-sized pot heat vegetable oil to 170 - 180 °C.

2. First rub the dry coating on the shrimp and squid and then dip in the tempura mixture.

3. Deep fry until golden brown, which will take about 2 to 3 minutes.

Chef Rami Al Maket

He is currently the Executive Chef at The Next Door Kitchen.

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