Spicy Shrimp and Scallop Tempura with Cucumber Sala

Name: Spicy Shrimp and Scallop Tempura with Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
2
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
3
Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl.
4
Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil.
5
Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
6
To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce.
7
Toss the cucumber in the dressing and divide between 2 plates.
8
Remove the shrimp and scallops from the oil and drain on paper towels, season with salt.
9
Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Canola oil, for frying, 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon sesame seeds, and more.

Yes, Spicy Shrimp and Scallop Tempura with Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Shrimp and Scallop Tempura with Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions