- 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
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.