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Fish and Seafood Tempura
Ingredients
1/2 pound fresh or frozen flounder fillets or other white fish, cut
into 1-inch pieces
1/2 pound fresh or frozen shrimp, peeled and deveined
1/2 pound fresh or frozen large sea scallops
1 recipe Tempura Sauce (see recipe below)
3 egg yolks
2 cups water
2-1/2 cups all-purpose flour
Cooking oil for deep-fat frying
1 medium carrot, cut into matchstick-size pieces
1 small zucchini, bias-sliced
1 small sweet potato, peeled and bias-sliced
1 cup cauliflower flowerets
1 cup broccoli flowerets
12 whole green beans, trimmed and blanched
Directions
1. Thaw fish and seafood, if frozen. Prepare Tempura Sauce.
2. For batter, in a medium bowl, combine the egg yolks and water. Add
flour, gradually stirring in with a folding motion until just moistened.
(Don't overstir; that's the secret to a light batter.) Batter will be
lumpy.
3. Heat oil in a large, heavy saucepan to 375 degree F. Dip fish and
vegetables in batter. Gently place in oil, a few at a time. Deep-fry for
3 to 5 minutes or until light brown. Drain on paper towels. (Keep warm
on a baking sheet in a 300 degree F oven while you fry the remainder.)
4. Serve the fried fish and vegetables warm with Tempura Sauce. Makes
about 20 appetizer servings.
Tempura Sauce: In a medium saucepan, combine 1 cup water and 2
tablespoons dried bonita (fish) flakes (sold in Asian food markets).
Bring the mixture to boiling. Boil for 3 minutes. Strain with a fine
sieve. Stir in 1/3 cup soy sauce and 1/3 cup sweet rice wine or 1/3 cup
sake mixed with 1 teaspoon sugar. Serve the sauce in bowls garnished
with finely shredded fresh Japanese white radish or fresh ginger.
Note: If you can't find the sauce ingredients, combine equal parts white
vinegar and soy sauce for a dipper. Or use a purchased dipping sauce
that you'll find in the Asian food section of your supermarket.
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