Tempura Fish and Vegetables

Ingredients

  • 1 1/2-2 pound fish fillets, cut into bite size pieces
  • mixed vegetables, cut into bite size pieces
  • vegetable oil
  • Tempura Batter:
  • 2 eggs, beaten
  • 1/2 cup water, cold
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • Tempura Sauce:
  • 1 cup Grandmas Original Molasses
  • 1 cup ketchup
  • 1 to 2 teaspoon ground ginger
  • 2 tbls. chopped green onions
  • 1 1/2-2 pound fish fillets, cut into bite size pieces
  • mixed vegetables, cut into bite size pieces
  • vegetable oil
  • Tempura Batter:
  • 2 eggs, beaten
  • 1/2 cup water, cold
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • Tempura Sauce:
  • 1 cup Grandmas Original Molasses
  • 1 cup ketchup
  • 1 to 2 teaspoon ground ginger
  • 2 tbls. chopped green onions

Directions

An assortment of fish and fresh vegetables can be used to create this Japanese specialty.
Use shrimp, scallops or any solid white fish. For vegetables, select a variety of
bite-sized pieces such as green or red bell pepper strips, blanched broccoli, cauliflower
or carrots.

In 5-quart pan or wok, heat oil over medium to high heat to 360 degrees F. In medium
bowl, combine all sauce ingredients. Set aside. In separate medium bowl, combine all
batter ingredients. Dip fish and vegetables into batter. Fry in hot oil 3 to 5 minutes or
until golden brown, turning once. Drain; serve with sauce.

Makes 6 servings
An assortment of fish and fresh vegetables can be used to create this Japanese specialty.
Use shrimp, scallops or any solid white fish. For vegetables, select a variety of
bite-sized pieces such as green or red bell pepper strips, blanched broccoli, cauliflower
or carrots.

In 5-quart pan or wok, heat oil over medium to high heat to 360 degrees F. In medium
bowl, combine all sauce ingredients. Set aside. In separate medium bowl, combine all
batter ingredients. Dip fish and vegetables into batter. Fry in hot oil 3 to 5 minutes or
until golden brown, turning once. Drain; serve with sauce.

Makes 6 servings
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