Fish and Seafood Tempura | Midwest Living
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Fish and Seafood Tempura

Fish and Seafood Tempura

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  • Yield: about 20 appetizer servings
  • Start to Finish 40 mins

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Ingredients

  • 1/2 pound fresh or frozen flounder fillets or other white fish, cut into 1-inch pieces
  • 1/2 pound fresh or frozen shrimp, peeled and deveined
  • 1/2 pound fresh or frozen large sea scallops
  • 1 recipe Tempura Sauce (see recipe below)
  • 3 egg yolks
  • 2 cups water
  • 2 1/2 cups all-purpose flour
  • Cooking oil for deep-fat frying
  • 1 medium carrot, cut into matchstick-size pieces
  • 1 small zucchini, bias-sliced
  • 1 small sweet potato, peeled and bias-sliced
  • 1 cup cauliflower flowerets
  • 1 cup broccoli flowerets
  • 12 whole green beans, trimmed and blanched

Directions

  1. Thaw fish and seafood, if frozen. Prepare Tempura Sauce.
  2. For batter, in a medium bowl, combine the egg yolks and water. Add flour, gradually stirring in with a folding motion until just moistened. (Don't overstir; that's the secret to a light batter.) Batter will be lumpy.
  3. Heat oil in a large, heavy saucepan to 375 degree F. Dip fish and vegetables in batter. Gently place in oil, a few at a time. Deep-fry for 3 to 5 minutes or until light brown. Drain on paper towels. (Keep warm on a baking sheet in a 300 degree F oven while you fry the remainder.)
  4. Serve the fried fish and vegetables warm with Tempura Sauce. Makes about 20 appetizer servings.

Note

  • 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)
  • 1/3 cup soy sauce
  • 1/3 cup sweet rice wine or 1/3 cup sake mixed with 1 teaspoon sugar
  • finely shredded fresh Japanese white radish or fresh ginger

Directions

  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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