Tempura Batter
Sauce
3/4 cup Clam broth 1
1/4 cup Sake
1/2 teaspoon Sugar
Batter
2 1/2 cups Sifted flour
2 cups Cold water
Egg yolks
1 quart Vegetable oil.
1/4 cup soy sauce
Mix the batter with the exception of the oil.
Dip food such as shrimp,lobster scallops and vegetables such as
broccoli,pea pods, in batter and dunk in hot oil,fry till lightly browned. This may sound like a hard appetizer but I heat oil in a pan till hot, pour into fondue pot and let the guests make their own. They seem to enjoy doing this.
Teriyaki Steak Appetizers
1 1/2 pounds Steak -- sirloin
1/2 cup Salad oil
1/4 cup Honey -- liquid
1/4 cup Soy sauce
1/2 cup Onion -- finely chopped
1 each Garlic clove -- crushed
1/2 teaspoon Ginger
Cut steak into long 1/16 inch strips across the grain. Combine remaining ingredients in large flat pan; add steak strips. Marinate strips for several hours. Lift strips out of marinade; shake to remove excess marinade. Thread strips on metal skewers. Place on grill; broil over medium heat just until well browned, turning and brushing with marinade.
Serve hot.
THAI RIBBONS
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round or flank steak
3 tablespoons Soy sauce
3 tablespoons Rice wine or sherry
3 Cloves garlic -- finely
2 tablespoons Finely chopped ginger
1/2 teaspoon Dried hot chili pepper
Cut steak across the grain into 1/4 inch slices. In a shallow casserole, mix together remaining ingredients. Add meat, cover and refrigerate for at least 4 hours, overnight if possible. Soak bamboo skewers in water for 30 minutes before threading with meat. This prevents them from burning. Remove meat and reserve marinade. Thread each slice lengthwise onto a bamboo skewer, in an interlacing fashion. Broil ribbons or grill on a hot barbecue for 3-4 minutes per side,basting with reserved marinade. Makes about 30 ribbons or 15 appetizer servings.
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