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Danny Kaye's Tempura

Here's how you make Danny Kaye's Tempura
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  • Servings: 6
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 pounds shrimp (large, raw)
  • 2 pounds sole fish (fillet of sole or fresh tuna)
  • 1 pound asparagus (fresh)
  • 1/2 cup bok choy, if small coat whole leaf
  • 1 pound snow peas
  • 1 cup green bell pepper, sliced thin
  • 1 cup yellow onion, sliced thin
  • BATTER
  • 2 egg yolks, beaten
  • 2/3 cup cold water
  • 5 tablespoons all-purpose flour (I might use corn starch)
  • 2 1/2 tablespoons grated horseradish (Japanese horseradish, grated )wasabi
  • SAUCE
  • 4 tablespoons soy sauce
  • 4 tablespoons sake
  • 4 tablespoons clam juice (or fish stock).
  • 1/4 cup oil (may need more)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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