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Tempura Almond Shrimp

Chef Chris Chornopyski,
Liberty Grill

The shrimp to use in this recipe are 26/30 count. This refers to the number of shrimp in a one pound bag. The lower the number of shrimp per bag, the larger the size.

Tempura batter
2 1/2 cups flour, divided
2 Tbsp cornstarch
1 Tbsp baking soda
Salt and pepper, pinch
1 1/2 cups club soda
8-12 26/30 tiger prawns, peeled, deveined and butterflied
2 cups shaved almonds
Canola oil, to fry

Side sauce
1 cup banana plum sauce
1 Tbsp hoisin
1 Tbsp sambal
1 Tbsp fresh roasted garlic, minced
1 Tbsp ginger, minced
1/2 Tbsp sesame oil

Tempura batter
1.  In a large mixing bowl, combine 2 cups of the flour, cornstarch, baking soda, salt, pepper, and club soda.
2.  Dredge prawns in remaining 1/2 cup flour. Dip prawns in batter, then press into almonds until fully coated.
3.  In a deep fryer, with oil at 375˚F, deep fry prawns for 4-6 minutes.
Note: In the absence of a deep fryer fill a saucepan with enough oil to submerge prawns, and fry at high heat for 4-6 minutes.

Side sauce
1.  In a mixing bowl, combine all ingredients. Drizzle over plate.
Yield  4 servings

Yield 4 servings

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