Small Plates & Street Food · Fusion
Tempura Shrimp Cocktail Cups
Light tempura shrimp stand tail-up in individual cups of zesty horseradish cocktail sauce, ready to grab and dip in one move. Small basil leaves add a fresh finish, and the format keeps a busy party table tidy.
Test kitchen note: Keep the tempura batter ice cold and slightly lumpy; overmixing develops gluten and the coating turns bready instead of lacy.
Method 6 steps
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Stir together the ketchup, horseradish, lemon juice and worcestershire and chill until needed.
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Make a few shallow cuts on the underside of each shrimp so it stays straight when fried, then pat dry.
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Heat the oil to 360F. Whisk the egg yolk into the sparkling water, then add the flour and cornstarch and stir just a few times, leaving lumps.
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Dip the shrimp by the tail into the batter and fry 4 or 5 at a time for about 2 minutes until pale gold and crisp. Drain on a rack and salt lightly.
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Spoon about 2 tablespoons of sauce into each small serving cup.
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Stand a shrimp in each cup, tail pointing up, and tuck a basil leaf beside it. Serve within 15 minutes.
That is the whole pie. Enjoy every slice.
Pairs well with
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