Danny Kaye's Recipes
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SHRIMP TEMPURA (April 1972)
- 2 lbs. large shrimp
- 2 lbs. fillet of sole (or fresh tuna)
- 1 lb. asparagus (or bunch bok choy)
- 1 lb. snow peas
- Large green pepper
- Large onion
- 2 egg yolks, beaten
- 2/3 cup cold water
- 5 tablespoons all-
purpose flour - Few tablespoons grated Japanese horseradish
- Peanut oil
- Shell, de-
vein shrimp but leave on tails. Slit lengthwise without cutting all the way through, and press open butterfly fashion. - Cut fillets into 1-
inch x 2- inch strips. Cut vegetables into bite- size pieces. - Make batter from egg yolks, water, flour and horseradish.
- Pour oil in skillet (or wok); heat until bread cube dropped in hot fat browns immediately.
- Dip shrimp, fish, vegetables in batter, shaking off excess batter. Cook few pieces at a time, until golden. Reheat oil each time, being sure it is hot enough. Drain ingredients well on absorbent paper. Serve at once with sauce made from 4 tablespoons soy sauce, 4 tablespoons sake and 4 tablespoons clam juice (or fish stock). Serves 6
...from a different article...
DANNY’S TEMPURA (Dec. 1975)
Serves 6
1 ½ lbs. shrimp
2 lbs. fillet of sole
1 lb. thin asparagus
¾ lb. snow peas
2 green peppers
Corn oil
Batter: 2 beaten egg yolks, 2/3 cup cold water, ½ cup flour, ½ grated Japanese horseradish
Sauce: Combine 1/3 cup soy sauce, 1/3 cup sake, 1/3 cup fish stock
Shell, devein shrimp, split lengthwise, without cutting all the way to the end. Press
open, butterfly-