Japanese Tempura, Fondue Style

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 green or yellow zucchini, cut diagonally into ¼ inch lengths
1 red bell pepper, halved, seeded, deribbed, and cut into ½ inch strips
1 squid, cleaned and cut into 1 inch strips (optional)
12 medium raw shrimp, peeled and deveined
12 sea scallops
16 snow peas, ends trimmed
1½ cups ice water
2 cups all purpose flour
2 large egg yolks
6 ounces boneless, skinless firm white fish, such as halibut or sea bass, cut into 2 inch pieces
8 ounces asparagus, cut diagonally into 1½ inch lengths
8 small white or brown cremini mushrooms, trimmed
and/or Tomato Cocktail Sauce
Canola or peanut oil for the fondue pot
Pickled ginger (about ¼ cup)
Ponzu
Sesame Cilantro Sauce
¼ teaspoon baking soda
½ teaspoon salt

See Full Recipe at Cookstr