XLeezardx Posted October 1, 2009 Share Posted October 1, 2009 Dynamite Shrimp A great Appetizer http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8292.jpg Ingredients: Large Shrimp Tempura batter Japanese mayo Sriracha Sesame Seeds Teriyaki Sauce Masago (Smelt egg) Oil for deep frying Instructions Start out with a very large Shrimp. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/LargeShrimp.jpg Make multiple slices on the bottom of the shrimp to straighten it out by pinching and pressing shrimp against cutting board. Make sure the shrimps are dry. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/CutShrimp.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/PreppedShrimp.jpg Tempura batter 1 egg 1/2 Cup Flour 1/2 Cup CornStarch 1 Cup Ice cold water (Prevents batter to absorb oil) Instructions Note: You must make this batter right before you start frying. Heat up a wok or deep frying pan to very Hot (350F) while making batter. -Beat the egg a mixing bowl, then add cold water. -Mix the Flour and Corn starch together then mix in the mixing bowl. -Mix until its a little lumpy, do not over mix. The lumps will pop in the oil when fried, helps expand the batter. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/Tempurabatter.jpg -Grab a shrimp by its tail, dip it in the batter, then place in Hot Oil. Fry for 3 minutes. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/FryingTempura.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/ShrimpTempura.jpg Teriyaki Sauce Note: DO not use store bought teriyaki sauce. Most are made for marinades and are too salty. Make your own. 1/4 cup Dark soy sauce 1/4 cup Sake wine 2 tablespoons Mirin wine (this stuff mask fishy taste, especially fish eggs) 1 tablespoon Brown sugar 1 teaspoon Corn Starch + 1 teapsoon Cold water Mix Instructions Combine all ingredients except Cornstarch mix in a sauce pan. Heat up sauce until sugar completley disolves. Immediately, add in cornstarch/water mixutre and stir until you get a thick sauce. Remove sauce to a bowl immediatly. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/Teriyaki.jpg Spicy Japanese Mayonnaise Kewpie brand Japanese mayonnaise Sriracha chilie Just simply add in Sriracha into mayo until disired taste. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/SpiceyMayo.jpg Mince up Scallions (Green Onions) http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/GreenOnions.jpg Got my bottles loaded. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/PreppedSauce.jpg Cut Shrimp Tempura into 5 pieces, then transfer to a serving plate closley back together. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8267.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8272.jpg Step 1. Add Spicy mayo http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8273.jpg Step 2. Add one line of Sriracha. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8277.jpg Step 3. Add Masago (smelt eggs) http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8279.jpg Step 4. Add Teriyaki Sauce generously http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8282.jpg Step 4. Add Scallions and Sesame seeds, then serve. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Dynamite%20Shrimp/IMG_8291.jpg To Serve: This is an appetizer. Only 1 or 2 shrimp per person should be served. Link to comment Share on other sites More sharing options...
E-Tank Posted October 6, 2009 Share Posted October 6, 2009 Dang that looks good! Link to comment Share on other sites More sharing options...
fishbone Posted October 8, 2009 Share Posted October 8, 2009 a-HA! So that's how you make "Japanese" mayo. There's this restaurant here called Upstream that has spicy shrimp on their menu and I have been trying for AGES to find out how to get that exact mayo taste they have for dipping. They did tell me it is mayo mixed with Sriraca sauce but I knew the mayo wasn't just any kind of mayo. Their spicy shrimp is pretty good but nothing out of the ordinary, basically shrimp boiled in Old Bay seasoning. Anyway, I will definitely be trying out this recipe of yours. You are a cooking MACHINE. How come I never see you on The Iron Chef? And now, to find me some Kewpie mayo ... Link to comment Share on other sites More sharing options...
mattg Posted October 8, 2009 Share Posted October 8, 2009 yumm yumm! Link to comment Share on other sites More sharing options...
coxx Posted October 9, 2009 Share Posted October 9, 2009 that looks friggin delicious "Barack Obama, mothaf#%@a! Barack Obama! I'm the president...of hittin' the ass!" -this is not a political view it's merely a quote from a hilarious tv show. Link to comment Share on other sites More sharing options...
fishbone Posted October 9, 2009 Share Posted October 9, 2009 This is an appetizer. Only 1 or 2 shrimp per person should be served. Emphasis on should. You ain't gonna break down my door if I eat a pound and a half of these, are you? If an appetizer is good enough, I've been know to turn it into a main course Link to comment Share on other sites More sharing options...
Gire Posted October 9, 2009 Share Posted October 9, 2009 that looks friggin delicious +789 I always enjoy a good Leezard food porn thread. Link to comment Share on other sites More sharing options...
SneakyFast Posted October 10, 2009 Share Posted October 10, 2009 Good lord that looks awesome. Does it work to refrigerate the batter in leu of the ice water? Link to comment Share on other sites More sharing options...
mars_volta Posted October 10, 2009 Share Posted October 10, 2009 Looks amazing!! Will add this to the list. I was recently introduced to the world of anchovies, capers, and Saenkanter gouda. Good god. Link to comment Share on other sites More sharing options...
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