| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Japanese | Japanese, Fish & seaf | 1 | Servings |
INGREDIENTS
| Whole shrimp | ||
| Whole smelt | ||
| Scallops | ||
| White fish filets | ||
| Whole oysters | ||
| sm | Japanese eggplant; sliced | |
| Italian sweet peppers; sliced | ||
| Bell peppers; sliced | ||
| Zucchini; sliced | ||
| Mushrooms; whole or sliced | ||
| Green beans | ||
| Onions; sliced | ||
| Yams; sliced | ||
| Carrots; sliced | ||
| Shiso leaves | ||
| Okra; sliced | ||
| Broccoli | ||
| Cauliflower |
INSTRUCTIONS
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@gj.net> on Nov 10, 1997
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