Danny Kaye's Tempura
Created by dienia b on September 12, 2014
- Servings: 6
- Prep Time: 30m
- Cook Time: 10m
- Recipe #14266
Ingredients
- 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)
How to Make
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Step 1: Shell, devein shrimp but leave on tails.
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Step 2: Slit lengthwise without cutting all the way through, and press open butterfly fashion.
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Step 3: Cut fillets into 1-inch x 2-inch strips.
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Step 4: Cut vegetables into bite-size pieces.
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Step 5: Make batter from egg yolks, water, flour and horseradish.
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Step 6: Pour oil in skillet (or wok); heat until bread cube dropped in hot fat browns immediately.
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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
Nutritional Facts
- 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