Danny Kaye's Tempura
Recipe: #14266
September 12, 2014
Categories: Shrimp, Japanese, Fathers Day, Sunday Dinner, Deep Fry, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"Danny Kaye loved cooking and its hard to find his recipes"
Original is 6 servings
Ingredients
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- BATTER
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- SAUCE
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Nutritional
- Serving Size: 1 (668.2 g)
- Calories 671.4
- Total Fat - 35.6 g
- Saturated Fat - 10 g
- Cholesterol - 1137.3 mg
- Sodium - 2197.5 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 4.5 g
- Sugars - 6 g
- Protein - 58.5 g
- Calcium - 267.9 mg
- Iron - 5.5 mg
- Vitamin C - 30.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Shell, devein shrimp but leave on tails.
Step 2
Slit lengthwise without cutting all the way through, and press open butterfly fashion.
Step 3
Cut fillets into 1-inch x 2-inch strips.
Step 4
Cut vegetables into bite-size pieces.
Step 5
Make batter from egg yolks, water, flour and horseradish.
Step 6
Pour oil in skillet (or wok); heat until bread cube dropped in hot fat browns immediately.
Step 7
Dip shrimp, fish, vegetables in batter, shaking off excess batter. Cook few pieces at a time, until golden. Reheat oil each time, being sure it is hot enough. Drain ingredients well on absorbent paper. Serve at once with sauce
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh ingredients for the best flavor and texture.
- If you can't find Japanese horseradish, regular horseradish or wasabi paste can be used as a substitute.
- Instead of shrimp, use scallops. The benefit of this substitution is that scallops are a bit more tender than shrimp, so they will cook faster and are less likely to become overcooked.
- Instead of all-purpose flour, use cornstarch. The benefit of this substitution is that cornstarch will make the batter more light and crispy, giving the tempura a crunchier texture.
Seafood Tempura Substitute 1 pound of shrimp, 1/2 pound of scallops, and 1/2 pound of calamari for the sole fish. Omit the asparagus and bok choy and replace with 1/2 pound of mushrooms. Make the batter as directed above. Dip the seafood and vegetables in the batter and fry until golden.
Fried Rice - Fried rice is the perfect accompaniment to Danny Kaye's Tempura. The savoury flavour of the tempura is balanced by the subtle sweetness of the fried rice, making for a delicious and complete meal. Plus, it's easy to make and can be prepared in advance.
Teriyaki Chicken: Teriyaki chicken is a great complement to Danny Kaye's Tempura. The sweet and savoury teriyaki sauce pairs well with the tempura, and the chicken adds a nice texture to the meal. The teriyaki chicken can be prepared in advance and reheated, making it a convenient addition to the meal.
FAQ
Q: How do I make the batter?
A: To make the batter, combine the egg yolks, cold water, all-purpose flour, and grated horseradish (Japanese horseradish, grated )wasabi. Mix together until a thick batter forms.
Q: How long should I cook the batter?
A: Cook the batter for about 5 minutes or until it is golden brown. Flip the batter once during cooking to ensure even cooking.
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Fun facts:
The recipe is attributed to the famous American actor and singer Danny Kaye. He was known for his comedic roles in films such as The Court Jester and White Christmas and was a beloved entertainer for many generations.
The tempura batter in this recipe calls for Japanese horseradish, or wasabi, which is a condiment that has been a part of Japanese cuisine for centuries. It is often served with sushi and is known for its strong, spicy flavor.