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Tempura Shrimp

Seems like these days when I need a fix for fried foods I tempura them. Tempura is a thin batter that is very crisp on the outside and moist on the inside.  There are many different types of tempura but this one has suited my needs for years. I have tried to tempura many items, King Crab, foie gras, lobster and vegetables, some successful and some not!  The shrimp at the local farmers market were amazing, fresh, large and right from the sea. I picked up a couple of pounds and I still had some vegetables and herbs left from my garden and decidable to make a quick dinner last weekend. My cayenne peppers are nice and red and the Thai basil was growing like weeds. I tied my cucumbers to a bamboo stick in order to let it grow straight up mainly so I could take some pictures.

 I also purchased some fresh snow peas, sliced one side in order to remove the seeds. I then julienne the snow peas for the salad

 The Cayenne peppers were not as exactly as spicy as I wanted them but they will do. Wash them, slice them down the middle and remove the membranes and seeds.

Thai basil has a very distinct flavor and aroma. I use it is salads, soups, dressings and even made some Thai basil sorbet!

Prep the salad

2 cucumbers peeled and not seeded

1/2 pound snow peas, seeds removed and julienned

2 Cayenne or Thai chili peppers, sliced thin

Thai basil, chopped

1/4 pound Shitake mushrooms

 Make the tempura batter

1 dozen shrimp, peeled and deveined 

1 cup flour

1 cup cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

about 2 cups or more ice water

Place all ingredients in a mixing bowl.  Slowly incorporate the ice water with a whip. You may not need all the water. The best thing to do is to bake a slightly thin batter and then test a small piece of vegetable and adjust the batter accordingly. The tempura batter should create a thin crust!

 

Yuzu dipping sauce

1/2 cup soy sauce

1 cup Yuzu juice

1 tablespoon  fresh ginger, peeled and grated

1 scallion sliced thin

1 teaspoon sesame oil

Mix all ingredients and then blend in the blender for 30 seconds

Put the dish together

Toss the vegetables for the salad with some of the Yuzu dipping sauce. Tempura the shrimp and place on top.

There is one comment

  1. Love the tempura on the lobster tail.
    Have a hard time duplicating the texture at home. Could it be the ice water?

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