Sift together the dry ingredients and measure out the water. Place both the separate dry ingredients and water in the fridge to chill for 20 minutes.
Prepare the seafood and vegetables by slicing thinly. Then lightly dust each piece with flour and chill until the oil is ready.
Begin heating the oil over medium heat. Meanwhile, combine the chilled dry ingredients with the water by gently tapping the batter down into the water until a lumpy and floury mixture forms, but then stop mixing. You don’t want to develop the gluten in the batter.
You will know the oil has reached temperature when a drop of batter immediately returns to the top of the oil. Place a clean plate to the side of the pan lined with a couple of paper towels.
Begin dipping the seafood and/or vegetables into the batter and deep fry until golden brown, 1-3 minutes.
Drain on paper towels and serve with soy sauce or coconut aminos.