Goya and seafood no kakiage – Seafood and goya tempura
Okinawan tempura is a little different to the mainland one. As it is already seasoned with salt you can eat it without a dipping sauce. For this recipe we deep fry goya, bitter melon. Cooking goya in the oil will reduce its bitterness so even if you normally don’t like goya, you might like this tempura.
• 200g seafood (squid and shrimp)
• ½ goya (bitter melon)
• 1/3 carrot
• 1 egg
• 1/2 cup weak flour
• 1 tsp salt
1. Cut the squid into small pieces. Wash the squid and shrimp in a bowl and soak for 10 minutes with salt. Then drain the water with a sieve.
2. Cut the goya along the length and scoop out the seeds and pith with a spoon. Then slice thin (about 1-2mm). Cut the carrot into matching shapes (i.e. thin, stick-like).
3. Put the goya, carrot and seafood into a bowl and add egg, flour and salt and mix together.
4. Heat vegetable oil (180c) in a saucepan. Use a tablespoon, or something similar, to scoop out small amounts of the mixture and place it in the hot oil to deep fry it. Cook until crispy.