Crispy Asian-Style Seafood Rings

June 11, 2026 · Michael Chen

Product:  Beanstalk Seafood Rings

Prep Time:  10 minutes

Cook Time:  15 minutes

Total Time:  25 minutes

Serves:  2–3 as a starter

Total Ingredients:  8

About the Recipe

These golden, crispy plant-based seafood rings are seasoned with white pepper and garlic, then coated in a light, airy batter for a satisfying crunch in every bite. Ideal as a starter, party snack or side dish, they pair perfectly with a variety of Asian dipping sauces.

Ingredients

•        250 g — Beanstalk Seafood Rings

•        ½ cup (60 g) — Plain flour

•        ¼ cup (30 g) — Cornflour

•        1 tsp — Garlic powder

•        ½ tsp — Fine white pepper

•        ½ tsp — Salt

•        ½ cup (120 ml) — Cold sparkling water

•        enough to fill pan 8 cm deep — Oil for deep frying

Method

1. Heat oil in a deep saucepan to 180°C. To test readiness, drop a small amount of batter into the oil — it should bubble vigorously and rise to the surface immediately.
2. In a mixing bowl, whisk together the flour, cornflour, garlic powder, white pepper and salt until evenly combined.
3. Add the cold sparkling water all at once and whisk briskly for about 30 seconds until you have a smooth, light batter. Do not over-mix. The batter should be thin enough to coat the rings lightly — add a splash more sparkling water if needed.
4. Pat the Beanstalk Seafood Rings dry with kitchen paper to help the batter adhere. Dip each ring into the batter one at a time, letting excess drip off.
5. Carefully lower 4–5 rings at a time into the hot oil. Fry for 2–3 minutes per batch, turning once at the halfway mark, until uniformly golden and crisp.
6. Remove with a slotted spoon and drain on a wire rack or several layers of kitchen paper. Do not stack them while hot as they will lose their crispiness.
7. Repeat with remaining rings, allowing the oil to return to 180°C between each batch.

Serving & Garnish