1 pound shrimp, peeled and deveined (approx. 16)
Salt and pepper
Flour to dredge shrimp
Tempura batter (recipe on page 64)
Vegetable oil for frying
Wasabi aioli (recipe on page 64)
Garnish: Pea shoots and sesame seeds
Presented by Chef Greg Foos of the Boca Grande Club
Photo by Dusty Hopkins
Method of preparation:
In a deep, heavy pan, heat the oil to 350
degrees. Season the shrimp with salt and pepper.
Dredge the shrimp in some flour, just enough to
lightly coat the shrimp.
Dip the shrimp into the tempura batter. Shake
off any excess batter and gently put shrimp into
the hot oil. Fry until golden brown, turning over
once. Place the cooked shrimp on a paper towel
to absorb any excess oil.
Layer the soy-sweet chili sauce in the bottom of
a martini glass, then add the wasabi aioli on top.
Place the shrimp around the rim of the glass with
the tails on the outside. Garnish with pea shoots
and sesame seeds.
Recipe continued on page 64