Masaharu Morimoto's Shrimp Tempura with Miso Mayonnaise
- TOTAL TIME:
- SERVINGS: 8 first-course servings
Masaharu Morimoto is a Japanese Iron Chef on the Food Network and executive chef at Morimoto in Philadelphia; he's planning to open a second Morimoto in New York City next year. He uses sparkling water to make his tempura crust amazingly light. The most efficient way to prepare the tempura, he finds, is to dip the shrimp two at a time in the batter using both hands and drop them into the oil.
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons white miso
- 1 tablespoon Cointreau or other orange liqueur
- 1 teaspoon Asian chili paste
- 1 teaspoon finely grated orange zest
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup cold sparkling water
- 1/2 cup ice water
- 1 large egg, lightly beaten
- 1 1/2 pounds shelled and deveined medium shrimp
- Cornstarch, for dredging
- 2 tablespoons chopped chives
- In a medium saucepan, heat 1 inch of vegetable oil to 350°. Cover a baking sheet with a large wire rack and set it near the stove.
- In a small bowl, whisk together the mayonnaise, lemon juice, miso, Cointreau, chili paste and orange zest.
- In a medium bowl, stir together the flour and salt. Add the sparkling water, ice water and egg and stir with a fork just until blended; the batter can be a little lumpy.
- Working close to the hot oil, dredge 8 shrimp in cornstarch, shaking off any excess. Holding a shrimp in each hand, swirl them quickly through the batter and drop them into the oil. Repeat with the remaining dredged shrimp. Fry the shrimp until golden brown, about 1 1/2 minutes. Using a slotted spoon, transfer the shrimp to the rack to drain. Repeat with the remaining shrimp.
- Arrange the shrimp on a platter, sprinkle with the chives and serve immediately with the miso mayonnaise.
A ripe Chardonnay from Napa Valley or Australia will complement the sweet shrimp and rich miso mayonnaise.