Surf & Turf* Recipe
A5 wagyu, shrimp tempura, asparagus, honey truffle ponzu
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Ingredients
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Beef
Shrimp Tempura
Asparagus
Honey Truffle Ponzu
Method
Prepare the Honey Truffle Ponzu
- 1
Make the Ponzu Sauce
In a bowl, combine soy sauce, fresh lemon juice, honey, truffle oil, and rice vinegar. Whisk until well blended and set aside.
Cook the Asparagus
- 2
Roast the Asparagus
Preheat the oven to 400°F (200°C). Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Roast in the oven for about 15 minutes, or until tender and slightly charred.
Prepare the Shrimp Tempura
- 3
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water while mixing until the batter is smooth and slightly lumpy.
- 4
Fry the Shrimp
Heat vegetable oil in a deep frying pan over medium-high heat. Dip each shrimp into the tempura batter, then carefully place them into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Cook the A5 Wagyu
- 5
Sear the Wagyu Steak
Heat a skillet over high heat. Season the A5 Wagyu steaks with salt on both sides. Sear the steaks for about 2-3 minutes on each side for medium-rare, or adjust according to your preferred doneness. Let rest for a few minutes before slicing.
Assemble and Serve
- 6
Plate the Surf & Turf
On a serving plate, arrange the sliced A5 Wagyu steak alongside the shrimp tempura and roasted asparagus. Drizzle the honey truffle ponzu sauce over the dish and serve immediately.
