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- Prep Time:
- 10 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 10 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
Vegetable oil1/2 cup real mayonnaise
1/4 cup plus 1 tablespoon heavy whipping cream
2 teaspoons Szechuan seasoning
2 cups tempura batter mix (recommended: Hime)
1 1/2 cups ice water
1 pound rock shrimp*
Endives, for garnish
Crispy onions (recommended: French's Original), for garnish
* NOTE: If rock shrimp are not available, use peeled and deveined shrimp
Directions
Addenough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy.
Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes
or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does
not fall below 350 degrees F. Skim oil between batches.
In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with
french-fried onions.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved