Start to finish, you can complete this tasty nutritious dish in about 1 and 1/2 hours tops with a litle multi-tasking abilities. The Sauce is very adaptable and can be used with many different proteins, chicken, pork, seafood. The preparation technique remains the same.
One Sauce Fits All.
If you are simply feeding your family choose just one of the proteins mentioned here in this recipe. But, if you want to set a theme for a dinner party then you could combine all of the various proteins discussed in this recipe.
Whether you are a meat eater or a vegetarian or a vegan, here is a simple and easy way to treat your tastebuds to a delicious, lemony flavored dish at dinner time. The hardest thing you will have to do is to choose which protein you desire for the evening.
You will require one of the following choice ingredients:
2 and a 1/2 pounds of skinless chicken breast, or, 20 Jumbo Shrimp, or, 20 Large Scallops, or,2 pounds Halibut, or, Sole, or even Pork.
2 cups cashews salted, or, unsalted.
Preparations:If you are using either the chicken, pork, halibut, or sole, cut it into bite-sized pieces and place them into a mixing bowl add in 1/2 Teaspoon salt or 1/2 Teaspoon dark soy sauce, toss and chill for about 20-25 minutes in fridge.
If you are using jumbo shrimp if necessary peel and de-vein the shrimp and then follow instructions above.
If you are using frozen scallops make certain they are thawed completely and towel dry before following the directions above.
While the protein is marinading and resting in the fridge, it is time to heat up the cooking oil and prepare the batter.
If you have a pot that you use for deep-frying, put in your 2 cups of vegetable oil and get it heating up to a temperature of 350 degrees F. or on your highest heat setting.
If you are using a store bought Tempura Batter, which I strongly recommend, then mix it according to the instructions on the box.
If you want to try making your own batter here’s a simple one.
in a medium to large mixing bowl combine 2 eggs, 1/4 cup corn starch, 1/2-T spoon baking bowder, 1/4-T-spoon white or black pepper
Whisk this all together to form a batter.
Get your protein out of the fridge.
Once your oil is good and hot, dredge your protein piece by piece through your batter, ensuring it is fully coated and drop it into the hot oil cook until batter is a golden brown and the protein begins to float to the top of the oil. Once all you protein is cooked remove it to cool and drain on a dish covered with paper towel.
While your protein is draining: It’s time to prepare your lemon glaze.
In a sauce pan combine 1/3 cup sugar, 2-Table spoons cornstarch, 1 cup of chicken broth, 1/4 T-spoon salt, 5 slices of fresh lemon 1/2 T-spoon lemon zest and 2-Table spoons of lemon juice. Bring these ingredients to a boil stir often, until it becomes a syropy sauce and reduce your heat or turn it off.
if you wish to add a little extra flavor to this sauce, try adding some Red and or Green Peppers to the ingredients. You might even wish to add some heat to it with some crush dried peppers
Combine your protein into the sauce and gently stir it all together to coat your protein.
Serve on a large serving platter and at the very last moment scatter your cashews over the top.
If desired this dish could be served over top of some hot steamed rice, or even some plain fried rice.