Recipe by: José Mendín
Photography by: Juan Fernando Ayora
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
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.
1 c. (236g) tempura flour
½ c. (118g) ice cubes
½ c. (118g) water
Mix the tempura flour, egg, ice cubes and water until well combined and then strain with a meshed strainer.
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.
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.