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Fried Coconut Shrimp over Wasabi Slaw and a Sweet and Sour Chili Glaze
Restaurant: Crescent Grille
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 Aris' Pairing For This Dish: 2002 Murphy-Goode - Fume Blanc |
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Ingredients
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1 Dozen shrimp
Tempura Butter
2 cups all purpose flour
3 cups soda water
1-tablespoon salt
2 tablespoons rice wine vinegar
1/2-cup cornstarch
Coconut Breading
3 cups panko (Japanese Bread Crumbs)
3 cups dried coconut
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Preparation
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Score your shrimp diagonal on the bottom side.
Holding the shrimp by the tail, dip it into the tempura batter; next, dip into the coconut and panko mixture.
Make sure your breaded shrimp is straight.
Drop into a 350-degree fryer and cook until it floats.
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Wasabi Slaw and Mayo |
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1 Napa cabbage
2 tablespoons sesame seed
4 tablespoons Wasabi powder
1 tablespoon lemon juice
1-tablespoon soy sauce
salt and pepper to taste
2 cups mayo
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Chop Napa cabbage and a little bit of red cabbage into thin strips.
Toast the sesame seeds.
In a mixing bowl add the Wasabi powder mix in hot water until creamy, add lemon juice and soy sauce, and last mix in mayo.
Mix the cabbage with the Wasabi mayo.
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Sweet and Sour Chili Glaze |
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3 cups rice wine vinegar
3 cups sugar
1 bunch cilantro (chopped)
1 bunch scallions (thin sliced)
4 cloves garlic (chopped)
1 tablespoon Thai Chili
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Add the rice wine vinegar and sugar into a small sauce pot with the Thai chili, chopped garlic and thinly sliced scallions, Let the mixture reduce for about 20 minutes or until it coats the back of a spoon, last add the chopped cilantro. |
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Comments
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Serve by placing the Wasabi slaw on the plate. Place four fried shrimp on top of the slaw. Drizzle sweet and sour chili glaze on plate and shrimp. |
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