Tempura Shrimps Prawns With Wasabi Mayonnaise Food

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TEMPURA SHRIMPS (PRAWNS) WITH WASABI MAYONNAISE



Tempura Shrimps (Prawns) With Wasabi Mayonnaise image

Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc.

Provided by WaterMelon

Categories     Japanese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise (125g)
2 green onions, ends trimmed,finely chopped
2 teaspoons lime juice (pref fresh)
1 1/2 teaspoons wasabi paste, to taste
vegetable oil, for deep frying
1 cup chilled soda water (seltzer)
1 egg yolk
1/2 cup all-purpose flour (75g)
1/2 cup cornstarch (70g)
1 teaspoon baking soda
salt
white pepper
1 kg tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

Steps:

  • Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
  • Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
  • Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
  • Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
  • Dip 6 prawns, 1 at a time, into batter to evenly coat.
  • Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
  • Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
  • Serve with wasabi mayonnaise.

TEMPURA SHRIMP MAKI ROLL WITH SAMBAL AIOLI AND WASABI TOBBIKO



Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 24 pieces of sushi

Number Of Ingredients 23

3 cups short grain rice
3 3/4 cups water
1/2 cup rice wine vinegar
3 tablespoons mirin
3 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon sambal
1 teaspoon garlic
3 egg yolks*
1 cup canola oil
Salt
Pepper
1/2 cup rice flour
1/2 cup all-purpose flour
1 teaspoon salt
2 cups club soda
12 medium sized shrimp, peeled, deveined with tail removed
4 sheets nori
Sushi rice
Sambal aioli
1 cup julienne cucumber
1/2 cup julienne red bell pepper
1/2 cup wasabi tobbiko

Steps:

  • For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
  • For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
  • On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE



Tempura Shrimp with Wasabi Cream Dipping Sauce image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 5

1 (8.2 oz) package SeaPak® Tempura Shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

  • STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
  • PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
  • SERVE shrimp immediately with cold wasabi cream dipping sauce.
  • Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.

WASABI TEMPURA SHRIMP



Wasabi Tempura Shrimp image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 cups vegetable oil
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon cornstarch
1 teaspoon salt
1 large egg
1/2 cup soda water
1 teaspoon rice wine vinegar
1/2 cup mayo
3 tablespoons wasabi, prepared or powdered mix made to instructions
1 pound 21/25 count shrimp, peeled and deveined
1 lemon, juiced

Steps:

  • For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
  • For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
  • For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
  • Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.

CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP



Crispy prawns with wasabi mayo & sweet chilli pepper dip image

These tempura-style prawns with punchy dips make a great nibble to serve with drinks

Provided by Ching-He Huang

Categories     Dinner, Snack, Starter

Time 30m

Yield Makes 24

Number Of Ingredients 10

1 egg
100g potato flour (see tip, below)
24 raw tiger prawns , de-veined and tail removed
700ml groundnut oil , for frying
2 tsp wasabi powder
6 tbsp mayonnaise
2 pinches caster sugar
1 roasted red pepper from a jar, sliced
5 tbsp sweet chilli sauce
1 tsp lime juice

Steps:

  • To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
  • In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
  • Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

Nutrition Facts : Calories 91 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 3 grams protein, Sodium 0.31 milligram of sodium

GARLIC SHRIMP WITH WASABI MAYONNAISE



Garlic Shrimp With Wasabi Mayonnaise image

These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp

Provided by FlemishMinx

Categories     Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons lime zest
1 teaspoon fresh lime juice
1/2 teaspoon sugar
2 -4 teaspoons wasabi paste, to taste
1 lb shrimp, cleaned and peeled
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons grated fresh ginger
1 tablespoon fresh lime juice
fresh ground black pepper, to taste

Steps:

  • Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
  • Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
  • When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
  • Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
  • Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
  • I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
  • Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1

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