Classic shrimp and vegetable tempura

Yield: 1 Servings

Measure Ingredient
\N \N Whole shrimp
\N \N Whole smelt
\N \N Scallops
\N \N White fish filets
\N \N Whole oysters
\N small Japanese eggplant; sliced
\N \N Italian sweet peppers; sliced
\N \N Bell peppers; sliced
\N \N Zucchini; sliced
\N \N Mushrooms; whole or sliced
\N \N Green beans
\N \N Onions; sliced
\N \N Yams; sliced
\N \N Carrots; sliced
\N \N Shiso leaves
\N \N Okra; sliced
\N \N Broccoli
\N \N Cauliflower

Heat oil in a pan until just ready to smoke. Dip fish and vegetables, one at a time, into batter. Carefully drop into oil. When done, the seafood and vegetables will float to the top. Don't overcook, and be sure to turn often.

Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997

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