Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp Tempura
Asian Pear Salad
Togarashi Aioli
Method
Shrimp Tempura
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the ice-cold water until the batter is smooth and slightly thin.
- 3
- 4
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off. Carefully place the shrimp in the hot oil and fry until golden brown, about 2-3 minutes per side. Do not overcrowd the pan.
- 5
Drain the Shrimp
Remove the fried shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Asian Pear Salad
- 6
Prepare the Salad
In a large bowl, combine the thinly sliced asian pear and arugula.
- 7
Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil. Pour the dressing over the salad and toss gently to combine.
- 8
Finish the Salad
Sprinkle the toasted sesame seeds on top of the salad before serving.
Togarashi Aioli
- 9
Combine Ingredients
In a mixing bowl, combine the mayonnaise, togarashi spice mix, minced garlic, and lemon juice.
- 10
Mix Well
Stir the ingredients together until well combined and smooth.
- 11
Chill
Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.
