Japanese Seafood Tempura Recipe

Serves/Makes: 6 servings as a main course or 10 to 12 servings as an hors d’oeuvre

Ingredients:

• 1/2 pound large fresh shrimps
• 1 pound sea scallops
• 6 large parsley sprigs
• 1/2 small eggplant, cut in 2×1/4-inch strips
• 3/4 pound sweet potatoes, peeled and sliced 1/8-inch thick
• 1 large green pepper, sliced lengthwise in 1/4-inch strips
• 1/2 pound small fresh mushrooms
• Oil, for deep frying
• 1 egg yolk
• 2 cups ice-cold water
• 1/8 teaspoon baking soda
• 1 2/3 cups unsifted all-purpose flour

How to cook Japanese Seafood Tempura:

• Shell and devein shrimp, leaving tail on very tip of tail. Drop shrimp into boiling, salted water to cover; bring back to boiling. Reduce heat, simmer, covered, 5 minutes. Drain; cool.Drop scallops into boiling salted water to cover; bring back to boiling. Reduce heat, simmer, covered, 3 minutes. Drain; cool.
• On a large serving platter, arrange shrimp and scallops in attractive pattern, with parsley, eggplant, sweet potato, green pepper, and whole mushrooms. Refrigerate, covered, until ready to cook.
• MAKE BATTER – In a large mixing bowl, with wooden spoon, combine the egg yolk with the ice-cold water and baking soda. With a wire whisk, stir in the unsifted flour to make a smooth batter; it will be thin. Use the batter soon after it is made; it should not stand.
• In a deep fryer or heavy skillet, heat oil, at least 3-inches deep, to 375°F (180°C) on deep frying thermometer. With tongs, dip shrimp, scallops, and vegetables, one by one, into batter to coat lightly. Deep fry, a few at a time, until lightly browned – about 3 minutes.
• Tempura is best served immediately with grated radish, horseradish, ginger root, and Tempura Dipping Sauce.

Tempura Dipping Sauce Recipe

Tempura Dipping Sauce Ingredients:

• 1/2 cup sherry
• 1/2 cup beef broth
• 1 cup shoyu or soy sauce
• Radishes, freshly grated
• Horseradish, freshly grated
• Ginger root, freshly grated

How to cook Tempura Dipping Sauce:

• In a small saucepan, combine sherry, beef broth, and shoyu or soy sauce; bring to boiling.
• Divide into 6 individual bowls.
• Place on tray with 3 small bowls filled with grated radish, horseradish, and ginger root.

Notes:
The Japanese Seafood Tempura recipe easy to prepare and so good!
Circling crescent of pink-tinted shrimp. Tiny, tender scallops. An assortment of fresh vegetables – peppers, mushrooms, eggplant, sweet potatoes. All are dipped in batter, placed in deep fat, and in minutes are crispy and delicious. Tempura is one of Japan’s great delicacies. Low in calories, high in protein, it’s a dish to the delight everyone.Tips on how to make tasty tempura.

This recipe for Japanese Seafood Tempura serves/makes: 6 servings as a main course or 10 to 12 servings as an hors d’oeuvre

Main Ingredient: Seafood Mix 
Preparation Method: Deep Fried
Cuisine: Japanese