Serves 4
Ingredients
½ pound scallops or shrimp, peeled and deveined
1 onion, fine julienne
1 carrot, fine julienne
1 recipe tempura batter
Vegetable oil for frying
Directions
In a large sauce pot or Dutch oven over medium heat, heat oil (enough to cover tempura pieces by 1 inch) to 375°. Adjust heat if necessary to maintain temperature. Prepare tempura batter. Test the heat of your frying oil by dropping in a small bit of batter; it should descend slightly beneath the oil, then rise to the surface, bubbling gently around the edges. Gently mix about 1 tablespoon of each ingredient in batter, coating well. With a spoon, remove ingredients and slip fritter into oil. Cook several pieces at a time, but do not overcrowd the pan. Cook for about 3 minutes, periodically submerging it under the oil to cook all sides evenly. Remove from oil, briefly drain on paper towels, and serve immediately with dipping sauce.