| 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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