Buffalo Rock Shrimp

Recipe by: José Mendín

Photography byJuan Fernando Ayora

 

Buffalo Rock Shrimp
Below is an exclusive recipe from Chef Mendin’s FOOD REPUBLIC recipe book, a collaboration with Norwegian Cruise Lines and Colors & Flavors. DOWNLOAD now for the iPad from the App Store. 
Ingredients

Servings: Makes 2

1 c. (237g)  rock shrimp, cleaned, thawed

½ c. (118g) AP flour

2 c. (473ml) tempura batter (scroll down for recipe)

1 bottle canola oil (quantity will depend on the fryer used)

2 tbsp. spicy mayo (scroll down for recipe)

1 tbsp. buffalo sauce

1 tbsp. blue cheese

1 tbsp. pickled carrots (scroll down for recipe)

4 cilantro leaf

A pinch fresh chives, finely chopped

Method

Fill a deep fryer 3/4‘s of the way full with canola oil and pre-heat to 350 °F.

Coat the rock shrimp with AP flour and shake off any excess flour. Then coat with the tempura batter.

Using a frying basket, place small batches of the shrimp into the fryer and once they have turned golden brown or have begun to float, remove using the frying basket. Place on paper towels to remove any excess oil.

Put the fried shrimp into a large mixing bowl, add the spicy mayo mix and toss well.

Place the shrimp on a serving dish and top with the buffalo sauce, blue cheese, carrots, cilantro and chives.

Tempura Batter

Yield: 2c.

1 c. (236g) tempura flour

½ c. (118g) ice cubes

½ c. (118g) water

1 egg

Mix the tempura flour, egg, ice cubes and water until well combined and then strain with a meshed strainer.

Spicy Mayo

Yield: ½ cup (118g)

¼ c. (60g) mayo

1 tbsp. chili garlic paste

1 tsp. shichimi

1 tbsp. sriracha

Place all ingredients in a food processor and blend until well combined. Refrigerate until use.

 

Pickled Carrots

Yield: 2 portions

1 c. (237ml) rice wine vinegar

1 c. (237ml) water, room temperature

1 tbsp. kosher salt

2 tbsp. granulated sugar

1 medium carrots, peeled, julienned

Place the rice wine vinegar, water, salt and sugar in a pot and bring to a boil.

Once boiling, remove from the heat.

Place the carrot in a small bowl and then pour over the hot mixture on top.

Leave to cool and then refrigerate.

 

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