Try this Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce recipe, or contribute your own.
Suggest a better descriptionIn 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 477 | ||
Calories from Fat: 253 (53%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 28.1g | 37 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 123.4mg | 38 % | |
Sodium 817.2mg | 28 % | |
Potassium 347.3mg | 9 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 38.4g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.