Tempura fried shrimp in Romaine cups with Balsamic tomatoes, green onions and cracklins
2 dozen medium sized shrimp, peeled & deveined. Remove tails if desired.
Yum Yum Sauce
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons sugar
¾ cup Japanese mayonnaise-use regular mayo if not available
1 tablespoon double concentrated tomato paste
1 teaspoon fresh, minced garlic
2-3 teaspoons Sriracha sauce
Pinch of salt
2 tablespoons melted butter
2-3 small heads of Romaine lettuce
Sliced, green onions
Salt & pepper
White Balsamic vinegar
1/2 cup self rising flour
1/4 cup corn starch
1/2 teaspoon salt
1/3 teaspoon white pepper
¾ cup cold, seltzer water
1 large egg
Corn starch for dredging
Peanut oil for frying (vegetable oil if allergy)
Cover the shrimp in salted, cold water and let soak 10-15 minutes to remove any impurities. Rinse several times in cold water, gently squeeze out water and pat dry with paper towels. Place in the refrigerator until ready to use.
Yum Yum Sauce
Add the vinegar and sugar to a small mixing bowl and whisk to dissolve. Add the remaining ingredients except the butter and whisk. Whisk in the butter, cover with plastic wrap and set aside.
While preparing the tempura, start heating your oil for frying. If using a deep fryer set your temperature to 375F. If using the stove top add 4-5 cups of oil to your pot and heat to 375F over med-high temperature.
Add the flour, corn starch, salt & pepper to a medium sized mixing bowl and whisk until blended. Add the cold
seltzer water and egg and mix with the chopsticks.
Toss the shrimp in the corn starch and shake off excess. Using the chopsticks add 6-8 shrimp to the batter at a time (unless using a deep fryer) and cook in batches until golden brown and crispy. Place on a plate or platter lined with paper towel and remove bits of the cracklins. Drizzle extra batter into the hot oil to crate more cracklings for toppings. Lightly sprinkle with extra salt if desired.
Snap off segments of Romaine lettuce and place in a bowl with 1 cup of sliced grape tomatoes and some sliced green onions. Season with salt & pepper, drizzle with some white balsamic vinegar and olive oil and toss. Fill each Romaine cup with the tomatoes and green onion, followed with the shrimp dipped in yum yum sauce and finish with the cracklings. Serve.