| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Meats |
Chinese |
Seafood |
11 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Large fresh shrimp |
| 1 |
lb |
Scallops |
| 1/2 |
sm |
Eggplant; cut in 2' x 1/3' strips |
| 3/4 |
lb |
Sweet potatoes; peeled and sliced 1/8 ionch thick |
| 1 |
lg |
Green pepper; sliced lengthwise into 1/4 inch strips |
| 1/2 |
lb |
Small fresh mushrooms |
| 6 |
lg |
Parsley sprigs |
| 1 |
lg |
Egg yolk |
| 2 |
c |
Ice-cold water |
| 1/8 |
ts |
Baking soda |
| 1 2/3 |
c |
Unsifted all-purpose flour |
|
|
Vegetable oil for frying |
| 1 |
c |
Soy cauce or shoyu |
| 1/2 |
c |
Beef broth |
| 1/2 |
c |
Dry sherry wine |
|
|
Fresh gingerroot; to taste |
|
|
Fresh horseradish; to taste |
|
|
Radish slices |
|
|
Scallion brushes |
INSTRUCTIONS
BATTER
DIPPING SAUCE
GARNISH
Date: Sat, 2 Mar 96 15:29:00 EST
submitted by: Cynara@ix.netcom.com
Ahh! Chinese New Year, where combine the food preparations of Thanksgiving
and the generous spirit of Christmas...stretched over the period of ..two
weeks!! Don't have many traditional receipts (haven't had time to
translate!) so here's a couple of "asian" receipts
:)! San Francisco, CA
Shell and devine shrimp, leaving shell on tip of tail. Boil in salted
water, bring to boil, reduce heat and simmer covered for five minutes.
Drain;cool. Do the same for scallops but simmer for about three minutes.
Placed cooled seafood with the sliced veggies, cover with plastic wrap and
keep in fridge till ready to cook.
Batter: In a large mixing bowl, use a wooden spoon to combine egg yolk and
ice cold water and baking soda. Wit ha a wire whisk, stir in unsifted
flour to make a smooth batter (batter will be thin!). Use batter soon after
it's made; doesn't stand well.
Place Veg oil 3 inces deep and heat to 375 F on deep frying thermometer.
Coat each piece seperately into batter and coat lightly! Deep fry a few at
a time till lightly browned, 'bout three or so minutes.
Dipping : In a small saucepan, combine soy sauce, beef broth and sherry;
bring to boiling. Place in shallow serving bowls for each guest. Grate
remaining ingredients and seperately in serving bowls for guests to add to
their sauce to their tastes.
Tempura is best cooked at the table and served immediately. Serve a
combination of seafood and a varity of vegetables to each guest, along with
the sauce, garnish with radish slices and scallion brushes. Variations can
be made to your own tastes
:) Some suggestions wwould be white fish, fresh clams, mussels, (any fresh
veg) broccoli, zucchini, carrots, scallions or sweet Bermuda onions.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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