Crispy Jumbo Tempura Shrimp Recipe
Yuzu Guacamole, Wasabi Cocktail Sauce, Sunomono Salad
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Ingredients
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Crispy Jumbo Tempura Shrimp
Yuzu Guacamole
Wasabi Cocktail Sauce
Sunomono Salad
Method
Crispy Jumbo Tempura Shrimp
- 1
Prepare the Tempura Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while whisking until the batter is smooth and slightly lumpy.
- 2
Heat the Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each jumbo shrimp into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches for about 2-3 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
Yuzu Guacamole
- 4
- 5
Wasabi Cocktail Sauce
- 6
Combine Ingredients
In a small bowl, mix together ketchup, prepared wasabi, lime juice, and Worcestershire sauce until well blended.
Sunomono Salad
- 7
Prepare the Cucumbers
In a bowl, toss the thinly sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess moisture.
- 8
Make the Dressing
In a separate bowl, whisk together the rice vinegar and sugar until the sugar is dissolved.
- 9
Combine Salad
Rinse the cucumbers under cold water and drain. Add them to the vinegar dressing along with sesame seeds and rehydrated seaweed. Toss to combine.