Fried Shad Tempura with a Golden Ginger Citrus Sauce

Ingredients

 * 2 egg yolks
 * 1 1/2 c ice water
 * 2 c sifted cake flour
 * shad fillets
 * Citrus Sauce
 * 1 tsp butter
 * pinch of salt
 * 1 1/2 tbsp fresh ginger, cut into a fine julienne
 * 1 large shallot, thinly sliced
 * juice of 4 oranges
 * juice of 2 limes
 * juice of 2 lemons
 * corn starch
 * 1 tbsp honey
 * 1/2 tbsp butter

Directions

 * 1) Soften shallots and ginger in 1 tsp butter and add pinch of salt. Do not brown. Add juice and bring to a boil. Do not reduce heat. Lightly thicken with cornstarch and add honey and 1 tbsp butter.
 * 2) Place yolks in a flat-bottomed dish (do not use a mixing bowl).
 * 3) Stir in water, preferably using chopsticks. If you use a fork instead of chopsticks, stir lightly. #Sprinkle 1/2 cup of the flour over the liquid and chop in most of the flour, rather than stirring it in. The object is a fairly lumply, nonsmooth batter. Continue adding more flour and repeat the chopping, pushing down action. The consistency should be of a heavy whipping cream with lumps. The quantity of flour to liquid cannot be precise. If the batter seems too heavy, add more ice water.
 * 4) Dip Shad into batter to coat with a thin film. Deep fry in hot oil until golden brown.
 * 5) Serve with sticky rice, and citrus sauce on the side for dipping.

Source

 * Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe