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Fried Shad Tempura with a Golden Ginger Citrus Sauce

Shad fillets are dipped in a thin batter of egg yolks, ice water and flour, deep fried, and served with a citrus sauce.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Shad Tempura with a Golden Ginger Citrus Sauce

Ingredients

Directions

Make the sauce

  1. Soften vegetables in 1 tsp butter.

  2. Add a pinch of salt and do not brown.

  3. Add juice and bring to a boil, and do not reduce heat.

  4. Lightly thicken with cornstarch.

  5. Add honey and 1 tbsp butter.

Make the batter

  1. Place yolks in a flat-bottomed dish (do not use a mixing bowl).

  2. Stir in water, preferably using chopsticks. If you use a fork instead of chopsticks, stir lightly.

  3. Sprinkle 1/2 cup of the flour over the liquid and chop in most of the flour, rather than stirring it in.

  4. The object is a fairly lumpy, non-smooth batter.

  5. Continue adding more flour and repeat the chopping, pushing down action.

  6. The consistency should be like heavy whipping cream with lumps.

  7. The quantity of flour to liquid cannot be precise.

  8. If the batter seems too heavy, add more ice water.

Fry and serve

  1. Dip shad into batter to coat with a thin film.

  2. Deep fry in hot oil until golden brown.

  3. Serve with sticky rice, and citrus sauce on the side for dipping.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Adds richness and golden colour to the light batter.
Cake flour
Low protein gives a tender, crisp coating when mixed lightly.
Shad fillets
Main fish, coated in batter and fried until crisp outside and moist inside.

The step that matters

Mix the batter lightly, leaving lumps. Chopping the flour in rather than stirring keeps the batter lumpy. Vigorous stirring develops gluten in the flour, which makes the coating tough and heavy instead of crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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