Tempura Platter With Daikon Salad
|Cauliflower||1 Small, sliced thinly|
|Broccoli||1 Small, sliced thinly|
|Bell pepper||1 , sliced thinly|
|Carrot||1 , sliced thinly|
|Daikon radish||1 , sliced thinly|
|Onion||1 , cut wedges / use toothpick to skewer|
|Mushrooms||1 Cup (16 tbs), chopped|
|Sole||1 , cut into small pieces|
|Shrimp||1 , cut in half along length, shell removed and deveined|
|Flour||1 Cup (16 tbs)|
|Ice water||1 Cup (16 tbs) (40 F/5 C)|
|Canola oil||2 Cup (32 tbs) (For Frying)|
In a bowl, combine egg yolk, sole, shrimp, flour, veggies and ice water.
Mix them slowly, add more water/flour, if necessary until batter is lumpy but drippy.
Medium-high heat skillet.
Add canola oil to the skillet.
Individually dip each food into batter, immediately deep fry.
Do not crowd with lots of batter.
Drain on a paper.
Serve hot with Daikon salad.