Wasabi Tempura Shrimp with Homemade Mayonnaise

Ingredients

• 12 shrimp (Peeled and deveined, with the tails left on)
• 1 verre flour (Approximately 1 glass, original measurement retained)
• 0.5 verre cornstarch (Approximately 1/2 glass, original measurement retained)
• 1 verre sparkling water (Very cold; original measurement retained)
• 1 egg
• 1 tbsp paprika (The description states 1 tablespoon; the transcript states a pinch)
• panko breadcrumbs (For coating the shrimp)
• frying oil (Quantity not specified; for frying the shrimp)
• 1 egg yolk (For the mayonnaise)
• 1 tbsp mustard (For the mayonnaise)
• 10 tbsp oil (For the mayonnaise)
• 1 tbsp wasabi (The written text says “wazabi”; for the mayonnaise)

Steps

1. 1

   Peel and devein the shrimp, removing the heads and intestinal tracts while leaving the tails on. Set the prepared shrimp aside.

2. 2

   In a large bowl, prepare the coating batter by mixing the flour, cornstarch, very cold sparkling water, paprika, and egg. Whisk until smooth.

3. 3

   Pour the panko breadcrumbs into a second bowl.

4. 4

   Dip each shrimp into the coating batter, ensuring it is completely covered.

5. 5

   Then coat each battered shrimp in the panko breadcrumbs, covering it generously.

6. 6

   Fry the shrimp in the oil for approximately 2 minutes on each side, until golden brown and crispy.

7. 7

   While the shrimp are cooking, prepare the wasabi mayonnaise by combining the egg yolk, mustard, oil, and wasabi in a bowl.

8. 8

   Whisk the ingredients until the mayonnaise is smooth and creamy.

Notes

The quantity of panko breadcrumbs and the amount of oil for frying are not specified in the source. The description states 1 tablespoon of paprika, while the transcript mentions a pinch; the measurement from the description was retained as the primary source.

Nutrition per serving

• appetizer
• shrimp
• tempura
• fried
• crispy
• mayonnaise
• wasabi
• seafood