Sunday, October 23, 2016

Sakana Tempura......

This is a delightful little appetizer. It is good hot, warm or cold. It is easy to make and any fish is fine. They make a great after school snack and nutritious as they are fish and veggies. We lived at the beach for a while and I was fortunate to get a lot of really nice seafood recipes. This recipe takes a little time but it is so worth it.




Sakana Tempura
(Ebi is Shrimp - Sakana is Fish - Tempura is Batter.)
This is a Japanese Appetizer and very good! 
Mix: 
3 cups ground raw fish
1 cup cornstarch
3 eggs, not beaten
In another bowl add the following:
2 cups water
3 teaspoons salt
6 Tablespoons sugar
3 teaspoons Ajinomoto (MSG)
Parboil:
1 carrot, cut in thin strips with a peeler
1 large onion, chopped
Mix together all ingredients and add slowly to the fish mixture. Spoon mixture out of bowl with a teaspoon or scant cookie scoop and drop into hot deep fat carefully. Cakes will turn a golden brown when cooked. Drain cakes on brown paper bag before serving. These are good hot or cold. The size should be about the size of a 2 bite fritter.

This recipe is from a Hawaiian friend and has been used many, many times in my family. We really enjoy it.
NOTE: You can beat egg whites separately to make the fritters lighter. 

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