Shrimp Tempura with Cranberry-Wasabi Sauce

Shrimp Tempura with Cranberry-Wasabi Sauce
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24 servings


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)

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


1. Sauce: Blend cranberry sauce with chives, soy sauce and wasabi paste. Reserve.

2. 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.

3. 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.


Shrimp Tempura with Cranberry-Wasabi Sauce

Shrimp Tempura with Cranberry-Wasabi Sauce

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