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Shrimp Tempura with Cranberry-Wasabi Sauce Recipe

Shrimp Tempura with Cranberry-Wasabi Sauce
Source: ocean spray

Ingredients

  • Shrimp Tempura
  • 12 cups (3 mL) corn oil (approx.)
  • 1 cup (250 mL) ice water (approx.)
  • 1 cold egg
  • Salt pinch
  • 1 cup (250 mL) all purpose flour
  • 24 uncooked large shrimp, peeled and deveined, tails intact (about 1 lb)

Sauce

  • 3/4 cup (175 mL) Ocean Spray® Whole Berry Cranberry Sauce
  • 1/4 cup (60 mL) finely chopped fresh chives
  • 2 tbsp (30 mL) soy sauce
  • 1/2 tsp (2 mL) wasabi paste
PREP TIME
10m 		COOK TIME
5m 		TOTAL TIME
15m
YIELD
24 servings

Instructions

Sauce:

  • Blend cranberry sauce with chives, soy sauce and wasabi paste. Reserve.
  • Heat 3 inches (8 cm) oil over medium high heat to 375°F (190°C) in a large, heavy pot or deep fryer.
  • Whisk 3/4 cup (175 mL) ice water, egg and salt until frothy.
  • Add flour; blend until only very small lumps remain.
  • Whisk in additional water, if needed, to make batter slightly thinner than pancake batter.
  • Immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. Add shrimp to hot oil and fry until shrimp curl and coating is crisp, 2 to 3 minutes. Serve with sauce for dipping.

Appetizers

A recipe from ocean spray

https://www.flyers-on-line.com/data/recipes/1687/shrimp-tempura-with-cranberry-wasabi-sauce.jpg

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