Tempura

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Nov. 22, 2010

Ingredients

Halibut steaks/Other fish steaks 1/2 Pound (Fresh Or Frozen)
Scallops 1/2 Pound (Fresh Or Frozen)
Tempura sauce 1/4 Cup (4 tbs)
Sweet sour sauce 1/4 Cup (4 tbs)
Mustard sauce 1/4 Cup (4 tbs)
Broccoli 1/2 Pound
Fresh green beans 1/4 Pound
Sweet potato 1 , peeled
Onion 1 Medium
Whole fresh mushrooms 1/4 Pound
Chicken breast 1/2 Pound , skinned and boned
Egg 1
Ice water 3/4 Cup (12 tbs)
All purpose flour 1 Cup (16 tbs)
Sugar 1/2 Teaspoon
Salt 1/2 Teaspoon
Cooking oil 2 Cup (32 tbs) (For Deep

Directions

Thaw fish and scallops, if frozen.

Prepare the sauces; set aside.

Cut broccoli into bite-size pieces.

Cut green beans into 2-inch lengths.

Cut sweet potato into 1/2-inch slices.

Cut onion into slices and separate into rings.

Halve any large mushrooms or scallops.

Cut fish and chicken into 1-inch pieces.

In bowl beat egg with rotary beater.

Beat in ice water, flour, 1 tablespoon oil, the sugar, and salt just till moistened.

Add 1 or 2 ice cubes to bowl; use batter immediately.

Heat 1 1/2 inches cooking oil to 400° in a wok, deep-fat fryer, electric skillet, or fondue pot.

Add 1 teaspoon salt.

Spear fish, chicken, or vegetable piece with fondue fork; swirl in batter.

Fry in hot fat 2 to 3 minutes.

Pass sauces; serve with hot cooked rice, if desired.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 5920Calories from Fat 4179

 % Daily Value*

Total Fat 477 g733.8%

Saturated Fat 68 g340%

Trans Fat 0 g

Cholesterol

Sodium 7248 mg302%

Total Carbohydrates 237 g79%

Dietary Fiber 22 g88%

Sugars 73 g

Protein 173 g346%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet