Shrimp Tempura with Cranberry-Wasabi Sauce
Serving Size
24 servings
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
Steps
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 375ºF (190ºC) 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.