Peppered Tempura Shrimp with General Tso's
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Brand
Minor’s Lobster base and Minor's General Tso’s ready to use sauce elevate any dish.
Our lobster base will add genuine distinction to your recipes, this multi-purpose base can be added to everything from salads and quiche to spreads, sauces and dips. Minor’s Lobster Base made from the finest North Atlantic lobster is perfect for amplifying rich, authentic seafood flavour in the tempura batter.
Minor’s ready to use General Tso's Sauce, infused with ginger, molasses and crushed hot peppers makes for the perfect dipping side.
Whether you're serving this tempura shrimp recipe as a flavorful appetizer or as part of a main meal, it promises a unique and satisfying culinary experience!
Ingredients
- Rice flour, white, 500mL
- Carbonated water (Club Soda), ice cold, 500mL
- Minor's Lobster Base, 7.5mL (1 1/2 tsp)
- Egg yolks, 2
- Black pepper, cracked, 15mL
- Rice flour, white, 250mL
- Shrimp, frozen, tail on, butterfly cut, 21/25 ct, 908g
- Minor's General Tso's RTU Sauce, 600mL
Preparation
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1In a bowl, combine 500 ml rice flour, seltzer water and Minor's Lobster Base. Stir with wire whip and mix until smooth and all lumps are gone. Add egg yolks and pepper; mix until the batter becomes a heavy cream consistency.
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2Dry shrimp on a paper towel. Dredge shrimp in 250 ml of rice flour and shake off the excess flour.
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3Holding shrimp by the tail, dip each one into tempura pepper batter and place directly into a 350°F deep fryer. Cook for 2-3 minutes until golden brown. Remove from oil and set on a rack.
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4Serve with 60 ml General Tso's RTU Sauce!
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