FISH TEMPURA
IN PHOTO: Fish is pickerel (1 pound used)
IN THE KNOW: treat each vegetable in the same directions. Size of vegetable piece varies the time it will take to cook.
2 tbsp + 3/4 cup all purpose flour
1 egg yolk
1 cup ice water
vegetable oil for deep-frying
DIRECTIONS:
*make a batter by beating together the egg yolk and water in a bowl. Sieve in the remaining 3/4 cup flour and mix well.
*Dip each piece of fish into batter shake of excess.
*Heat oil in a wok to 350F (180C) lower fish a few pieces at a time and cook for 2-4 minutes. (I have a splatter screen to place over wok so i do not get oil splashing on myself) Using a slotted spoon, lift them out carefully and drain on paper towels.
If they are brown and crispy they are done.
IN PHOTO: I use sweet potatoes (yam) and zucchini. Sprinkle salt and pepper to taste.
CREDIT: Asian Delights, cookbook Tormont
COOK PERRY: 5 spoons out of 5
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