Rock Shrimp With Spicy Creamy Sauce
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Real Mayonnaise2 tsps
Seasoning (szechuan)Directions:
1
Add enough oil in skillet to come 2 inches up the side of the pan
2
Heat oil to 375 degrees F
3
In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning
4
Once oil is heated, in a large bowl combine tempura mix and ice water
5
Mixture will be thick and lumpy
6
Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil
7
Fry for 2 to 4 minutes or until golden brown
8
Remove shrimp from oil and drain with a slotted spoon
9
Make sure oil temperature does not fall below 350 degrees F
10
Skim oil between batches
11
In a large bowl toss cooked shrimp in sauce until lightly coated
12
Serve warm on endive leaves
13
Top with french-fried onions