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Crispy Seafood Tempura With Vegetables

Flavors.of.Asia's picture
Ingredients
  Large shrimp 1 Pound (Fresh Or Frozen)
  Frozen halibut steaks 12 Ounce (1 Package)
  All purpose flour 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Ice water 1 Cup (16 tbs)
  Egg yolk 1
  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
  Parsley sprigs 1
  Tempura sauce 1 Tablespoon
  Tempura condiments 1 Tablespoon
Directions

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.
Drain.
Pass Tempura Sauce and Tempura Condiments.

Recipe Summary

Cuisine: 
Japanese
Method: 
Fried
Ingredient: 
Shrimp

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