Wok-fried tempura ahi

Yield: 4 servings

Measure Ingredient
\N \N Tempura Batter-
2 larges Eggs
1¾ cup Ice water
2 cups Flour
\N \N Oil for frying
4 \N Ahi fillets, approximately 3
\N ounce Each
\N \N Salt to taste
4 tablespoons Wasabi paste
2 \N Sheets Nori wrapped seaweed,
\N \N Halved to make 4 pieces
\N \N Shoyu (soy sauce)
\N \N Flour (low gluten)

Prepare the batter:

In a large bowl, beat the eggs. Using a wire whisk, mix in the ice water. Stir in the flour, just until smooth.

Prepare the tempura Ahi:

Season the Ahi filets with salt. Spread an equal amount of Wasabi paste on each of the four nori sheets. On each piece of the Nori, place the Ahi and roll. Dip the roll lightly in shoyu and then in the flour.

Dip the ahi roll into the tempura batter and fry in hot oil (about 400 degrees) just until the outside is crisp and the fish is rare. Slice and serve.

Yield: 4 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong, Alan Wongs Restaurant, Honolulu, Hawaii)

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