Chef's Quick Tip: Shrimp tempura
Chef Kamal, of Harlan Publick in Norwalk, demonstrates how to make shrimp tempura.
20 pieces of 21-25 shrimp
1 tbsp. spicy mayo (recipe to Follow)
1 tbsp. shallot soy vin (recipe to Follow)
1 cup tempura batter (recipe to follow)
4 qt stock pot filled with 2 qts canola oil heated to 350 degrees
1 cup tempura flour
2 oz coconut milk
2 oz Coco Lopez
3 oz seltzer water
-Place all ingredients in a mixing bowl, whisk until combined. Set aside chilled.
1 cup mayonnaise
1/4 cup siracha
1 tbsp. sweet soy sauce
-Place all ingredients in a mixing bowl, whisk until combined.
Shallot soy dressing
½ cup shallots (finely chopped)
1 cup lite soy sauce
1 tsp mustard powder
1 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp. sugar
-Place all ingredients in a bowl, whisk until combined.
Dip Shrimp in batter, deep fry until golden brown for 4-5 mins.