Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce

Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce Ingredients

1 c Peeled; seeded, diced	2 tb Whipping cream
1/4 c Chopped green onions	Salt; to taste
1/2 c Minced Maui Onions	Freshly-ground black pepper;
2 tb Peeled; minced fresh ginger	1 c Flour
1 tb Mirin	7/8 c Ice water
1 tb Rice wine vinegar	1 lg Egg
1 tb Black sesame seeds	4 Sashimi-grade ahi steaks
1 1/2 ts Crushed black pepper	(approximately 3 1/2? x 2
1 ts Hawaiian salt	1/2 ? thick each)
1 ts Fish sauce	4 tb Wasabi paste
1 tb Dry mustard	2 Nori sheets (8 1/4? x 7
1 1/2 tb Warm water	Oil; for frying
4 ts Soy sauce	Soy sauce; for dipping
1/4 c Dry white wine	Flour; for dredging
1 tb White wine vinegar	1 Stick Chilled butter; cut
1 tb Minced shallots	1 tb Chopped parsley; for garnish

Instructions for Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan, boil the wine, vinegar, and shallot until almost no liquid remains in the pan, about 2 minutes. Add the cream and boil until slightly thickened, about 1 minute. Season with salt and pepper. Set the sauce aside. In a mixing bowl, whisk the flour, water and egg together. Season with salt and pepper. Set aside. Season the ahi with salt. Spread the wasabi evenly over 4 nori half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the nori over the ahi to cover (the ends will be exposed). In a medium saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour. Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds. Remove the ahi from the oil and drain on a paper-lined plate. Season with salt and pepper. Repeat with the remaining rolls. Bring the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is ?Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce And Tomato-Ginger Relish?. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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