Crispy Seafood Tempura With Vegetables
|Large shrimp||1 Pound (Fresh Or Frozen)|
|Frozen halibut steaks||12 Ounce (1 Package)|
|All purpose flour||1 Cup (16 tbs)|
|Ice water||1 Cup (16 tbs)|
|Egg whites||2 , stiffly beaten|
|Peanut oil/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Fresh green beans||1⁄2 Pound, cut into 2-inch lengths|
|Fresh asparagus spears||1⁄2 Pound, cut into 2-inch lengths|
|Sweet potatoes||2 Medium, peeled and sliced 1/2 inch thick|
|Eggplant||1 Small, peeled and cut into 1-inch cubes|
|Fresh mushrooms||1 Cup (16 tbs), halved|
|Tempura sauce||1 Tablespoon|
|Tempura condiments||1 Tablespoon|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Thaw frozen halibut; cut halibut into 1-inch pieces.
To make batter, stir together flour, cornstarch, and 1/2 teaspoon salt.
Make a well in center of dry ingredients.
Combine ice water and egg yolk; add all at once to dry ingredients.
Slowly stir just till moistened (do not overbeat; a few lumps should remain).
Fold in egg whites.
Do not allow batter to stand more than a few minutes before using.
Pour peanut or cooking oil into an electric fondue cooker to depth of 2 inches.
Heat oil on range to 425°.
Add 1 teaspoon salt.
Turn fondue burner to highest setting.
Transfer cooker to fondue burner.
Dip shrimp, halibut, and vegetable pieces into batter, swirling to coat.
Fry, a few pieces at a time, in hot oil 2 to 3 minutes.
Pass Tempura Sauce and Tempura Condiments.