Ingredients

Method

• 400 g frozen paella seafood mix, thawed
• Canola oil, for frying
• Lemons, quartered, for serving
• Crisp lettuce salad, for serving
For the tempura batter:
• 1 cup ice-cold water
• 200 g tempura flour

Method

Ingredients

Pat dry the thawed paella seafood mix using kitchen paper. Heat the canola oil in a saucepan.

To make the batter, pour the water into a bowl, then quickly stir in the flour, taking care not to overmix it and leaving small lumps in the batter. Use the batter immediately.

Coat 3–4 pieces of seafood mix at a time in about 1 T batter. Fry in the oil until golden, then drain on kitchen paper.

Serve immediately with lemons for squeezing and a crisp lettuce salad.