← Back to Search Results
frying Japanese
 Japanese Tempura, Fondue Style

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Many of us have eaten these classic Japanese fritters as appetizers, but cooked in the fondue pot, tempura also makes a stellar main course. For each guest, you will want about 6 to 8 ounces of seafood and 8 ounces of assorted vegetables.

Yield: Makes 4 servings

Ingredients

  • 12 medium raw shrimp, peeled and deveined
  • 12 sea scallops
  • 6 ounces boneless, skinless firm white fish, such as halibut or sea bass, cut into 2-inch pieces
  • 1 squid, cleaned and cut into 1-inch strips (optional)
  • 8 ounces asparagus, cut diagonally into 1½-inch lengths
  • 1 green or yellow zucchini, cut diagonally into ¼-inch lengths
  • 16 snow peas, ends trimmed
  • 8 small white or brown cremini mushrooms, trimmed
  • 1 red bell pepper, halved, seeded, deribbed, and cut into ½-inch strips
  • Canola or peanut oil for the fondue pot

Tempura batter:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg yolks
  • 1½ cups ice water

Condiments and suggested sauces:

Directions

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

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.

Fill a metal fondue pot one-third full with oil and heat the oil to 375°F, 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 beige—not golden brown—it 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.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Pickled ginger (about ¼ cup), Ponzu, Sesame-Cilantro Sauce, or Tomato Cocktail Sauce. For nutritional information on Ponzu, Sesame-Cilantro Sauce, or Tomato Cocktail Sauce, please follow the links above.

890kcal (44%)
83mg (8%)
61mg (101%)
143mcg RAE (5%)
811mg
95mg
33g
5g
5g
57g
231mg (77%)
517mg (22%)
10g (52%)
59g (91%)
6mg (34%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sweet-life The Sweet Life
by Kate Zuckerman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?