Fish & Shellfish

Featured Recipe

Tempura Rock Shrimp with Yuzu Basil Glaze

Source: Chrysti Kehr, The Front Room Bar & Lounge, Santa Rosa, CA

Tempura Batter:
    • 1 cup flour
    • 1 tbsp corn starch
    • 1 tbsp shiro miso paste

Method:
1. Combine flour and cornstarch together set aside.
2. Combine soda water and miso paste together making sure there are no lumps.
3. Whisk in the soda water slowly to the flour mixture.


Yuzu Basil Glaze:
    • 2 cups The Perfect Purée of Napa Valley Yuzu Luxe Sour,  thawed
    • 2 tbsp. corn starch
    • 1 tbsp. water
    • 1/4 cup shiro miso paste
    • 3 oz. basil leaves destemmed

Method:
1. Reduce Yuzu Luxe Sour by 1/4, turn off heat.
2. Make a slurry with cornstarch and water and add to Yuzu Luxe Sour reduction.
3. Add the miso paste to the Yuzu Luxe Sour reduction and return to a boil then take off heat and cool.
4. Puree the basil and Yuzu Luxe Sour reduction together in the Vita Prep blender.

Serving Suggestion:
Prepare rock shrimp with Tempura Batter and serve with Yuzu Basil Glaze.
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