Japanese Tempura, Fondue Style Recipe

Name: Japanese Tempura, Fondue Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 1 1/2-inch lengths; 1 green or yellow zucchini, cut diagonally into 1/4-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 1/2-inch strips; Canola or peanut oil for the fondue pot; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2 large egg yolks; 1 1/2 cups ice water; Pickled ginger (about 1/4 cup); Ponzu; Sesame-Cilantro Sauce; and/or Tomato Cocktail Sauce

Servings: persons

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 1 1/2-inch lengths
1 green or yellow zucchini, cut diagonally into 1/4-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 1/2-inch strips
Canola or peanut oil for the fondue pot
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large egg yolks
1 1/2 cups ice water
Pickled ginger (about 1/4 cup)
Ponzu
Sesame-Cilantro Sauce
and/or Tomato Cocktail Sauce

1
Arrange the seafood and vegetables on a platter at the table, and set out the sauces and pickled ginger in small bowls.
2
To make the batter: In a medium bowl, stir together the flour, salt, and baking soda.
3
In a separate medium bowl, whisk the egg yolks together with the ice water.
4
Then whisk the egg mixture into the flour mixture.
5
Set the bowl of batter on the table with the seafood and vegetables, Provide each diner with a pair of heat-proof chopsticks.
6
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.
7
Diners dip a piece of seafood or vegetable into the batter, then drop it gently into the hot oil.
8
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.
9
Accompany with pickled ginger.

901

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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), and more.

Yes, Japanese Tempura, Fondue Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Tempura, Fondue Style

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