Tempura-Style Shrimp (Serves 6)
36 large or jumbo shrimp
1 large egg yolk
2 tablespoons roasted sesame oil
2 teaspoons wasabi powder
Salt and freshly ground black pepper
2/3 cup all-purpose flour
¼ cup cornstarch
1 cup panko bread crumbs (panko are light, delicate, Japanese-style bread crumbs sold in many supermarkets, often in the Asian food aisle.)
Peanut oil or another vegetable oil for frying
1 ¼ cups Cocktail Sauce
3 lemons, halved, for garnish
12 curly-leaf parsley springs, for garnish
Cocktail Sauce
½ cup prepared horseradish
1 ¾ cups bottled chili sauce (one 12-ounce bottle)
¾ teaspoon Worcestershire sauce
¾ teaspoon fresh lemon juice
Salt and freshly ground white pepper
1) Line a fine-mesh sieve with cheesecloth. Strain the horseradish in the sieve for 2 to 3 minutes, or until reduced to ¼ cup. Squeeze the cheesecloth to extract all the liquid.
2) In a small mixing bowl, combine the strained horseradish, chili sauce, Worcestershire sauce, and lemon juice. Season to taste with salt and pepper. Whisk until completely blended.
3) Serve immediately or transfer to a covered storage container and refrigerate for 5 to 7 days. For the best flavour, let the sauce sit in the refrigerator for at least 1 day.
Tempura-Style Shrimp
1) Peel, devein, and butterfly the shrimp. Pat dry with paper towels.
2) In a large mixing bowl, stir the egg yolk, sesame oil, and wasabi powder with 1 cup of cold water. Season to taste with salt and pepper and mix well.
3) In a small bowl, whisk together the flour and cornstarch. Sprinkle over the liquid, constantly whisking until incorporated. Put the bowl in a large bowl filled with ice cubes to keep the batter cold and help it thicken.
4) Spread the bread crumbs on a large plate. Dip each shrimp into the batter, letting any excess drip back into the bowl. Dip immediately into the bread crumbs, pressing down to coat completely. Set aside on a parchment-lined baking sheet.
5) Pour the oil into a heavy saucepan or high-sided skillet to a depth of 3 inches. Heat over high heat until shimmering and a deep-frying thermometer registers 375°F. Fry the shrimp in batches for about 3 minutes, or until golden brown. Lift from the oil with tongs and drain on paper towels.
6) To serve, place six shrimp on each of six plates and spoon Cocktail Sauce on the plate next to them. Garnish with lemon halves and parsley.
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