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