Crispy shrimp tempura with tartar sauce
By Kawata MitsutakaIngredients
- 40 Gambones
- Kataifi 2 Cajas (450g-2)
- Sal - Pimienta Blanca
- Alga Nori
- Tobiko with wasabi
- Para la Salsa Tártara
- Cebolla Tierna 60g
- Huevo Hervido 3
- Mayonesa 540g
- Two chups 50g
- Encurtido de Pepino 20 and
- Salsa de Soja 15g
- Siracha chilli sauce 10g
- Azúcar 15g - Vinagre
- Sal
PREPARATION
Prepare the Tartar Sauce
Chop the spring onion. Grate the yolk of the boiled eggs and chop the whites. Chop the pickled cucumbers and mix all the above ingredients together with the mayonnaise, ketchup, siracha and soy sauce.
Prepare the shrimps
Cut the head off the shrimp and remove the intestines. Season the belly part with salt and pepper and roll in the kataifi dough. Heat oil in a frying pan, sear the heads in a frying pan and salt. Fry the shrimps rolled in kataifi until well done and cut in half.
Plating
Put the tartar sauce on the plate and place the fried prawns and heads on top. Garnish with nori seaweed and tobiko wasabi.
Kawata Mitsutaka
Since my passion for cooking began, I have always liked to experiment with different ingredients, to get a unique taste, so I have chosen Bergner utensils because although the history and...
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