Sesame-Seafood Tempura

This recipe comes from Andrea Immer Robinson. She says she made it on the Simply Ming show on PBS and that Ming likes this version better than his own. It's deliciously light and sweetly nutty. She suggests it with clams, but I tried it with clams, shrimp, oysters and haddock. Actually liked the oysters and shrimp the best. The batter is light enough that it really enhances the natural briny sweetness of the seafood. (My clams didn't turn out so well. I used clam strips, but next time would get large clams and shuck them myself.)

Sesame-Seafood Tempura

1/4 cup sesame seeds
1 1/3 cups cold club soda
2 cups rice flour
Seafood

In a dry skillet over medium heat, toast the sesame seeds until golden brown (about four minutes), stirring and tossing occasionally. Set aside to cool.

In a medium bowl, slowly whisk the club soda into the rice flour, adding the club soda gradually until the mixture is the consistency of pancake batter. Whisk in the sesame seeds.

Fill a medium stock pot 1/3 full with canola oil and heat it to 35o degrees. Add seafood to batter and fry in batches until cooked through and golden brown. Remove to paper towel-lined sheet pan to drain. Sprinkle with salt while still hot and serve warm with your favorite sauces. (I particularly loved it with sweet chili sauce!)

Wine Pairing:
Andrea suggested a wonderfully lightly fruity and crisp Chablis. It was wonderful. The simple "cleanness" of the dish calls out for a similarly light and crisp wine. An albarino from Spain. A Pinot Grigio from Italy. A light sparkling wine. Or even a dry rosé. Cheers!