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Tempura Batter for Fondue




Source of Recipe


Simply Fondue Restaurant


Recipe Introduction


Be sure seafood, chicken and vegetable pieces are dry and almost room temperature before dipping them into the batter then cook until golden brown.



List of Ingredients




To dip:

Seafood (such as shrimp, scallops, cubed monk fish)
Chicken Cubes
Assorted Vegetables (such as cauliflower, snow peas, sliced carrots, peppers, asparagus)

Batter

1 egg yolk
1 C ice water
1 C flour
pinch of salt
white pepper to taste
flour to coat dipping ingredients


Recipe



Prepare the batter
Beat egg yolk with a fork. Add cold water and mix well
Add flour and stir just enough to combine. Batter should be quite thin, about the consistency of cream. Add more ice water if necessary. Mixture should leave just a thin coating on ingredients when dipped.

Cook the Tempura

Roll seafood or vegetables in flour and then dip in batter.
Cook immediately in hot oil. Serve with Sweet and Sour or Teriyaki Sauce.