Tempura Shrimp Saganaki Recipe
briam salsa | smoked spring onion mayonnaise
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Ingredients
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Tempura Shrimp
Briam Salsa
Smoked Spring Onion Mayonnaise
Method
Tempura Shrimp
- 1
Prepare the Tempura Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice water, whisking until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 180°C (350°F). Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Briam Salsa
- 4
Prepare the Vegetables
In a mixing bowl, combine the diced zucchini, eggplant, bell pepper, tomatoes, and red onion.
- 5
Dress the Salsa
Add olive oil, fresh parsley, salt, and black pepper to the vegetable mixture. Toss everything together until well combined.
- 6
Let it Rest
Allow the salsa to sit for at least 15 minutes to let the flavors meld.
Smoked Spring Onion Mayonnaise
- 7
Combine Ingredients
In a small bowl, mix the mayonnaise, finely chopped spring onions, smoked paprika, lemon juice, and salt. Stir until smooth.
- 8
Chill
Refrigerate the smoked spring onion mayonnaise for at least 30 minutes before serving to enhance the flavors.