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The Edgewater Inn, Pier 67, 2411 Alaskan Way Seattle, WA 98121 206-269-4556 Fax 206-441-4119	David Reinbold Executive Chef

Tempura Snap Peas with Tree Ripened Nectarine Nage Serves 4

Ingredients:

12 ounces Sugar Snap Peas Cleaned & Stemmed

2 Cups Tempura Batter - recipe below

Nectarine Nage - recipe below

3 Cups Frying Oil

Tempura Batter:

3 Whole Eggs

1 Cup 2% Milk

1/2 lb. All Purpose Flour

1 Tbsp Baking Powder

1/2 tsp Kosher Salt

1/2 oz. Sugar

Combine Eggs and Milk well. Pre-mix dry ingredients thoroughly and mix with Egg-Milk combination until smooth. Let stand in refrigerator 1 hour.

Tree Ripened Nectarine Nage:

4 Nectarines

3 Tbsp Sugar

3 Tbsp Mirin Wine

Score, Blanch and Shock Nectarines. Peel and remove from pit. Add all ingredients to blender and pureé until smooth and frothy.

Preparation:

In a large frying skillet (or other frying unit) add oil and bring to 350 degrees F. Dredge Cleaned Peas in Tempura batter until evenly coated and place individually in fat. Be sure to nudge the frying peas shortly after putting them in the fat, as to prevent sticking. Allow to fry to a light golden brown (1-2 minutes only!), and remove to paper towels and allow to drain but not cool. Divide into four equal portions. Place each portion in the center of each plate and spoon fresh Nage around peas for dipping.