Recipes of Fish and Seafoods

Japanese Cooking

Ingredients serves 4

For the Tempura Sauce

  • 10 tablespoons water
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin (sweet rice wine for cooking)
  • 1 teaspoon sugar
  • 1 teaspoon hondashi (powdered fish broth )

For the batter

  • 1 cup ice water (refrigerated)
  • 1 egg
  • 1 cup all-purpose flour
  • ? cup self-rising flour
  • 1 teaspoon salt

For the tempura

  • 11 oz Ecuadorian shrimp
  • 2 red and 2 green bell peppers
  • 2 eggplants
  • 2 onions, peeled
  • 2 zucchini
  • 1 package of mushroom
  • All purpose flour
  • Oil for frying


1 Mix the sauce ingredients and reserve. Mix the batter until smooth and refrigerate.

2 Peel the shrimp, make a cut along the back and gently remove the intestine. Slice all vegetables.

3 Dip each ingredient in flour and then in batter. Fry in hot oil. Serve immediately with the Tempura Sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

These delicate batter-fried shrimp and vegetables call for the fresh crispness of a Casablanca Sauvignon Blane from the most recent vintage. The wine will nicely fill the citrus role of the lemon, leaving a pleasant fresh sensation. This is a classic example of an alliance by contrast.

Outstanding Recipes

Salmon Cebiche
Delicious salmon cebiche style.

Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.

Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.