Ingredients
3-½ cups flavorless vegetable oil1pound large shrimp (21-25 count), peeled (leave on tail) and deveined1pound dry sea scallops, tough muscle removed½pound salmon fillet, skinned, cut into 1-inch cubes12 ounces Italian baby eggplant or Japanese eggplant, cut in ½-inch rounds1small zucchini, cut in ½-inch rounds24green beans, cut in 2-inc pieces12pearl onions, steamed to crisp tender2large carrots, peeled, cut into ½-inch ovals, steamed to crisp tender8ounces new red potatoes, cut into bite-sized wedges and steamed to just tenderfresh lemon wedgesfresh basil leaves
Preparation
Heat oil in Cuisinart® Fondue Pot on Setting 7-½ until hot and bubbly, but not boiling - oil should test 375° F with a candy/deep fry thermometer for best results. Skewer seafood and vegetables and fry until golden and crispy. Drain, allow to cool for a few moments, and dip in sauces to serve.
