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Japanese Tempura, Fondue Style

Japanese Tempura, Fondue Style Recipe

  • 12 medium raw shrimp, peeled and deveined
  • 12 sea scallops
  • 6 ounces boneless, skinless firm white fish, such as halibut or sea bass, cut into 2-inch pieces
  • 1 squid, cleaned and cut into 1-inch strips (optional)
  • 8 ounces asparagus, cut diagonally into 1½-inch lengths
  • 1 green or yellow zucchini, cut diagonally into ¼-inch lengths
  • 16 snow peas, ends trimmed
  • 8 small white or brown cremini mushrooms, trimmed
  • 1 red bell pepper, halved, seeded, deribbed, and cut into ½-inch strips
  • Canola or peanut oil for the fondue pot
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg yolks
  • 1½ cups ice water
  • Pickled ginger (about ¼ cup)
  • Ponzu
  • Sesame-Cilantro Sauce
  • and/or Tomato Cocktail Sauce
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 890kcal (44%)
Total Fat 59g (91%)
Saturated Fat 10g (52%)
Cholesterol 231mg (77%)
Total Carbohydrate 57g
Dietary Fiber 5g
Sugars 5g
Protein 33g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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