Tempura Rock Shrimp with Yuzu Basil Glaze Chrysti Kehr / The Front Room Bar & Lounge, Santa Rosa, CA

Ingredients for Tempura Batter:

• 1 cup flour
• 1 tbsp. corn starch
• 1 tbsp. shiro miso paste

Method for Tempura Batter:

1. Combine flour and cornstarch together and set aside.
2. Combine soda water and miso paste together, ensuring no lumps.
3. Whisk in the soda water slowly to the flour mixture.

Ingredients for Yuzu Basil Glaze:

• 2 cups The Perfect Purée Yuzu Luxe Sour blend, thawed
• 2 tbsp. corn starch
• 1 tbsp. water
• ¼ cup shiro miso paste
• 3 oz. basil leaves destemmed

Method for Yuzu Basil Glaze:

1. Reduce Yuzu Luxe Sour blend by ¼, and turn off the 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 the heat and cool.
4. Puree the basil and Yuzu Luxe Sour reduction together in the Vita-Prep blender.

Serving Suggestion:

1. Prepare rock shrimp with Tempura Batter and serve with Yuzu Basil Glaze.