Seafood Tempura

Accompanied with a bowl of steamed rice, Tempura can provide a varied and nutritious meal, as well as a tempting appetizer before an elegant entree. For Tempura, you will need fish and/or seafood, vegetables, Batter, oil for frying and Tempura Sauce. When serving a full meal, allow about 12 ounces of fish or seafood per person and 8 to 12 ounces of vegetables per person. Some suggestions for Tempura follow:

Ingredients

desired fish/seafood
desired vegetables
oil for frying

Batter

1 cup water
2 Roberts Eggs
3/4 cup flour
1/2 teaspoon salt, optional

Preparation

Fish/Seafood

Clams
drain well and halve, if large

Crab
remove from shell and keep in chunks

Fish
cut boneless fillets in bite-size pieces

Lobster
shell and cut in slices across the grain

Oysters
drain well and halve, if large

Scallops
cut in half, if large

Shrimp
remove shell, leaving tail intact, devein; split almost through vein side, spread flat and score lightly to prevent curling when cooked

Batter

Combine water and eggs; beat until frothy. Beat in flour and salt just until blended. To keep batter cold, set inside another bowl containing ice.

Prepare desired fish, seafood and vegetables. (Do not precook, but dry well.) Using chopsticks or tongs, dip prepared food into batter; drain quickly. Deep-fry in hot oil (350° to 375°) until golden brown, turning occasionally. Drain on absorbent paper. (Skim drops of batter from hot oil to prevent burning.) Serve with Tempura Sauce.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.