Shrimp Tempura with Lemon and Olive Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Japan meets Morocco in this inventive dish. For a light coating, don’t overmix the tempura batter: A few lumps of flour are O.K. Find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon. Ingredients:
corn oil (for deep-frying) |
3/4 cup (or more) ice water |
1 large egg |
pinch of salt |
3/4 cup unbleached all purpose flour |
24 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied |
lemon and olive mayonnaise |
Directions:
1. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 380°F. Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. Add flour and stir with whisk just until blended and small lumps remain.
2. Working in batches, 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, about 3 minutes. Using tongs, transfer shrimp to paper towels; drain. Sprinkle with salt.
3. Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise.
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