3 Tb thai peanut stir-fry and dipping sauce
1 lb boneless skinless chicken breast halves, cut in strips
14 Tb chow mein noodles
3 Tb sesame seeds
2 Tb all-purpose flour
1/8 ts pepper
vegetable cooking spray

Place peanut sauce in a shallow dish; add chicken, stirring to coat.
Set aside. Place noodles in food processor, and process until ground;
spoon into a large zip-top heavy-duty plastic bag. Add sesame seeds,
flour, and pepper. Add chicken to bag, and discard peanut sauce. Seal
ba

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1 1/2 c beer; (not dark)
1 1/2 c cake flour; (not self-rising)
1 1/2 ts salt
12 large shrimp; shelled and deveined
2 small sweet potatoes
vegetable oil for deep-frying
2 small red bell peppers; cut into 3/4-inch-thick rings
12 asparagus spears; trimmed

DIPPING SAUCE:
1/2 c soy sauce
2 ts sugar
2 Tb rice vinegar
2 Tb sliced scallions
1 Tb minced ginger

In a bowl whisk beer into flour until smooth and stir in salt. Make
several shallow cuts across the inside curve of each shrimp a

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24 shrimp
6 king crab legs, cut in bite
1 size pieces
1/2 lb scallops, dried thoroughly
6 scallions, cut in bite size pieces
1 egg white, beaten stiff
6 mushroom caps
1/4 lb snow peas
8 sprigs parsley
1 egg yolk
1 1/2 c water
1 1/2 c instant flour
peanut oil as required

Carefully leaving tails intact, but the shrimp into fantails. Combine
the egg yolk with 3/4 c of water, stir in flour. Then stir in
remaining water to make a batter of light consistency. Do not
o

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3 green onions minced
3 lg ripe avocados
1/4 c fresh lemon juice
1 salt and pepper to taste
1/2 ts ground coriander or to taste
2 c cashews chopped
1/3 lb monterey jack cheese, shredded
1/2 c flour
1 1/2 c fine dry white bread crumbs
oil to deep fry

In bowl place minced onion, avocados, salt and pepper, coriander and
lemon juice and mash and mix with a fork. Stir in chopped nuts and
shredded cheese.Mixture should be firm enough to roll into a small
balls. Coat in flour and then

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2/3 c flour
2/3 c cornstarch
1/2 ts salt
1/8 ts white pepper
1 egg
1 vegetable oil
1 c ice water
2 lb fish fillets, cut in 1 x 1 1/2" cubes
1 soy sauce (optional)
1 lemon slices (optional)

Combine flour, cornstarch, salt & pepper. Beat together egg, 1/4 cup
oil & ice water; add egg mixture all at once to dry ingredients,
beating with mixer. (Do not overmix. Batter will be lumpy.) Set bowl
of batter inside larger bowl filled with ice water. Dip fish into
batter; deep fry in oil heated to 375

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12 jumbo shrimp =09
1 large jalapeno pepper - (or 2 small), seeded, and finely chopped =09
Leaves of 4 or 5 cilantro sprigs, chopped =09
Juice of 2 medium limes =09
Salt, to taste =09

TEMPURA BATTER:
1 cup all-purpose flour =09
1 Tbs baking powder =09
1 1/4 cups water =09
2 Tbs sesame seeds =09
1/2 tsp cayenne pepper =09
Salt, to taste =09
1/4 cup cilantro leaves, finely chopped =09

TO FINISH:
Peanut oil, for frying =09
1 bunch spinach, leaves only =09

But

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16 large raw prawns
8 spring onions
8 oz iced water
1 egg
1 cup plain flour
1/2 cup cornflour
1 pinch of salt

DIPPING SAUCE:
2 tb soy
1/2 ts raw sugar
1 tb rice wine
1 small piece fresh ginger

Make the dipping sauce by mixing the soy, sugar and rice wine
together. Squeeze the ginger in a garlic press to extract the juice
and add to the sauce.

Beat the water, egg, flour, cornflour and salt together. The batter
will not be smooth. Heat the oil to medium hot, about 325F.

Meanwhile, butterfly

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2/3 c flour
1/2 c cornstarch
1 lg egg; beaten
1 c grated fresh coconut
1 c ice-cold soda water
salt
1 lb large shrimp; peeled, deveined and tail on
creole seasoning
1 plantain
mango chutney
12 fresh litchee fruit; washed and patted dry
1 Tb cilantro; finely chopped


Preheat the fryer. In a medium sized mixing bowl, combine the flour,
cornstarch, egg, coconut and soda water. Mix well to make a smooth
batter. Season with salt. Season the shrimp with Creole seasoning.


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TOMATO SAUCE:
1 Tb vegetable oil
1 clove garlic; finely chopped
2 red chillies; finely chopped
4 plum tomatoes
4 drops Tabasco

TEMPURA BATTER:
4 medium egg whites
1 1/2 oz dessicated coconut
2 ts cornflour
1 1/3 pounds raw tiger prawns shelled with tails on, defrosted

For the sauce, heat the oil in a frying pan and fry the garlic and
chillies. Add the tomatoes and cook for 5 minutes on a moderate heat.
Sieve the sauce and allow it to cool.

For the batter, mix the egg whites, coconut and

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1/2 cup Chicken stock
2 Tbs Soy sauce
2 Tbs Dry sherry
2 Tbs Peeled, grated fresh gingerroot

Combine all ingredients and heat in a small saucepan to blend.

Source: Home & Garden TV -- Home Grown Cooking

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1 Green or red bell pepper, seeded, and cut into 1/4"-wide strips
1 Zucchini, unpeeled, and cut into 1/4"-wide strips
10 medium Mushrooms
2 Carrots, peeled, and cut into 3"-long strips
6 Green onions, roots trimmed, and total length about 4" long
6 Broccoli florets
1 1/3 cups Flour
6 Tbs Cornstarch
1 tsp Salt
4 Eggs
1 1/2 cups Ice water
Peanut oil

Prepare all vegetables and dipping sauces and refrigerate vegetables.
Combine flour, cornstarch and salt in a bowl

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TEMPURA BATTER:
1 egg yolk
1 cup ice water
1 cup rice flour

TEMPURA DIPPING SAUCE:
1/2 cup mirin or sake
1/2 cup Tamari soy sauce
1 tsp sugar
1/4 cup grated daikon radish
1 tsp ginger, grated

ASSEMBLY:
Vegetable oil, for frying
1 Tbs sesame oil, for flavoring
frying oil
1 cup flour, for dusting

TRADITIONAL TEMPURA INGREDIENTS:
1/2 lb large shrimp, cleaned, tails on
1/2 lb scallops
1 cup broccoli florets
1 sweet potato, peeled, and sliced 1/4" thick

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1/3 cup of Aloha Shoyu
4 tablespoons Mirin
2 tablespoons Sake
1 1/3 cups Daishi
Daikon, grated
Fresh ginger, grated
Green onion, thinly sliced

Mix the above ingredients together and enjoy!

Source: Sam Choy's Kitchen

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2 cups flour
1 cup cornstarch
salt and pepper to taste
1 tablespoon baking powder
1 egg, beaten
2 cups cold water


In a large mixing bowl, sift dry ingredients. Add egg and cold water
and mix well using a wire whisk. Before battering shrimp, lightly
salt and pepper. Coat the shrimp on both sides and fry in cooking oil
for 2 to 3 minutes.

Source: Sam Choy's Kitchen

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Oil or shortening for frying
2 pounds mahi mahi, cut into 4-ounce portions
Salt and pepper
Tempura batter
Soy sauce

In a deep kettle, heat oil or shortening to 360 degrees, or until a
cube of bread dropped in will float immediately to the top and begin
to brown. Dip salt-and-peppered mahi mahi fillets into tempura batter
and fry, two at a time, for 6 to 7 minutes or until well browned.
Drain on brown paper and hold in a warm oven. Serve with soy sauce.

Tempura Batter:
1 egg
2 cups water
2 cups

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