Japanese Tempura, Fondue Style

Name: Japanese Tempura, Fondue Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 4 servings asparagus; 4 servings baking soda; 4 servings egg yolks; 4 servings firm white fish; 4 servings ginger; 4 servings mushrooms; 4 servings peanut oil; 4 servings red bell pepper; 4 servings salt; 4 servings sea scallops; 4 servings shrimp; 4 servings snow peas; 4 servings squid; 4 servings water; 4 servings zucchini

Japanese Tempura, Fondue Style is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 176 calories. If you have water, peanut oil, salt, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Japanese food. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Arrange the seafood and vegetables on a platter at the table, and set out the sauces and pickled ginger in small bowls.

Ingredients you will need

Pickled Ginger

Vegetable

Seafood

Equipment you will use

Bowl

To make the batter: In a medium bowl, stir together the flour, salt, and baking soda. In a separate medium bowl, whisk the egg yolks together with the ice water. Then whisk the egg mixture into the flour mixture. Set the bowl of batter on the table with the seafood and vegetables, Provide each diner with a pair of heat-proof chopsticks.

Ingredients you will need

Baking Soda

Vegetable

Egg Yolk

Water

Seafood

All Purpose Flour

Salt

Egg

Equipment you will use

Chopsticks

Whisk

Bowl

Fill a metal fondue pot one-third full with oil and heat the oil to 375F, or until a cube of bread browns in 30 seconds. Diners dip a piece of seafood or vegetable into the batter, then drop it gently into the hot oil. When the batter is creamy or pale beigenot golden brownit is ready Have diners dab the fried food onto a paper towel to drain off the excess oil, then dip it into the sauces. Accompany with pickled ginger.

Ingredients you will need

Pickled Ginger

Vegetable

Seafood

Bread

Dip

Cooking Oil

Equipment you will use

Paper Towels

Pot

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Equipment

Ingredients

Servings:

4servings

asparagus 4servings

baking soda 4servings

egg yolks 4servings

firm white fish 4servings

ginger 4servings

mushrooms 4servings

peanut oil 4servings

red bell pepper 4servings

salt 4servings

sea scallops 4servings

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Asian works really well with Gewurztraminer, Chenin Blanc, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Alsace Willm Gewurztraminer Reserve. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.