Wok-fried Tempura Ahi Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Tempura Batter-,
2 large: Eggs,
1 3/4 cup: Ice water,
2 cup: Flour,
Oil for frying,
4: Ahi fillets, approximately 3
oz Each,
Salt to taste,
4 tbsp: Wasabi paste,
2 Sheets: Nori wrapped seaweed,
Halved to make 4 pieces,
Shoyu, soy sauce
Flour, low gluten
Directions:
Prepare the batter:
In a large bowl, beat the eggs. Using a wire whisk, mix in the ice
water. Stir in the flour, just until smooth.
Prepare the tempura Ahi:
Season the Ahi filets with salt. Spread an equal amount of Wasabi
paste on each of the four nori sheets. On each piece of the Nori,
place the Ahi and roll. Dip the roll lightly in shoyu and then in the
flour.
Dip the ahi roll into the tempura batter and fry in hot oil (about 400
degrees) just until the outside is crisp and the fish is rare. Slice
and serve.
Yield: 4 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong,
Alan Wongs Restaurant, Honolulu, Hawaii)
Source from luhu.jp
In a large bowl, beat the eggs. Using a wire whisk, mix in the ice
water. Stir in the flour, just until smooth.
Prepare the tempura Ahi:
Season the Ahi filets with salt. Spread an equal amount of Wasabi
paste on each of the four nori sheets. On each piece of the Nori,
place the Ahi and roll. Dip the roll lightly in shoyu and then in the
flour.
Dip the ahi roll into the tempura batter and fry in hot oil (about 400
degrees) just until the outside is crisp and the fish is rare. Slice
and serve.
Yield: 4 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong,
Alan Wongs Restaurant, Honolulu, Hawaii)
Source from luhu.jp
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