|Seafood||1 Pound (Any Combination: Medium Shrimp, Shelled, Deveined Scallops, Cut In Half Fish Fillets, 1/4 Inch Thick, 1/2 To 1 Inch Wide, 2 To 3 Inches Long)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Dry sherry||2 Tablespoon|
Prepare Tempura Sauce; set aside.
If serving shrimp, butterfly shrimp.
Pat seafood dry with paper towels; set aside.
In a medium bowl, combine flour, salt and baking powder.
Gradually stir in water; batter will be lumpy.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Dip seafood into batter, coating completely; let excess batter drip back into bowl.
Carefully lower seafood into hot oil.
Cook several pieces at a time without crowding.
Fry 1 to 3 minutes, turning occasionally, until lightly browned and crisp.
Drain on paper towels