TEMPURA SHRIMP AND SNOW PEAS
Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes
Ingredients
- 750 ml (3 cups) snow peas
- 1 shallot, chopped
- 15 ml (1 tablespoon) garlic, chopped
- 15 ml (1 tbsp.) fresh ginger, chopped
- 30 ml (2 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 15 ml (1 tbsp.) soy sauce
- 15 ml (1 tbsp.) Sambal Oelek
- 30 ml (2 tbsp) sesame seeds
- 500 ml (2 cups) tempura flour
- 375 ml (1 ½ cups) cold water
- 125 ml (1/2 cup) Panko breadcrumbs
- 18 peeled 16/20 shrimp
- salt and freshly ground pepper to taste
- Qs: Deep-frying oil
Preparation
- Preheat fryer oil to 190°C (375°F).
- In a hot frying pan, with a little fat, brown the snow peas, shallot, garlic and ginger in the fat of your choice. Cook over medium heat for 4 minutes. Add the soy sauce, Sambal Oelek and sesame seeds. Check the seasoning. Set aside.
- In a large bowl, whisk together tempura flour and water until smooth. Add salt, pepper and Panko breadcrumbs. Dip the shrimps in the mixture and cook in the hot oil for around 2 minutes, until golden.
- In each bowl, divide the snow peas and shrimps.
