Name: Fish and Seafood Tempura
Yield: about 20 appetizer servings
Ingredients: ½ pound fresh or frozen flounder fillets or other white fish, cut into 1-inch pieces; ½ pound fresh or frozen shrimp, peeled and deveined; ½ pound fresh or frozen large sea scallops; 1 Tempura Sauce (see recipe below); 3 egg yolks; 2 cups water; 2 ½ cups all-purpose flour; Cooking oil for deep-fat frying; 1 carrot, cut into matchstick-size pieces; 1 zucchini, bias-sliced; 1 sweet potato, peeled and bias-sliced; 1 cup cauliflower flowerets; 1 cup broccoli flowerets; 12 green beans, trimmed and blanched

Tips

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.

Tempura Sauce

Ingredients

1 cup water
2 tablespoons dried bonito (fish) flakes (sold in Asian food markets)
⅓ cup soy sauce
⅓ cup sweet rice wine or 1/3 cup sake mixed with 1 teaspoon sugar
finely shredded fresh Japanese white radish or fresh ginger

Directions

Step 1

In a medium saucepan, combine water and dried bonita. Bring the mixture to boiling. Boil for 3 minutes. Strain with a fine sieve. Stir in soy sauce and sweet rice wine. Serve the sauce in bowls garnished with finely shredded fresh Japanese white radish or fresh ginger.

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Fish and Seafood Tempura