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Wok-Fried Tempura Ahi

Tempura Batter:
2 lg Eggs
1 3/4 c Ice water
2 c Flour
Oil for frying
4 Ahi fillets, approximately 3 oz Each
Salt to taste
4 tb Wasabi paste
2 Sheets Nori wrapped seaweed, halved to make 4 pieces
Shoyu (soy sauce)
Flour (low gluten)


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


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