Ming Tsai makes a Shrimp Tempura Cocktail at the 2009 F&W Classic in Aspen.Ming Tsai makes a Shrimp Tempura Cocktail at the 2009 F&W Classic in Aspen.
So, here's a hot pan. Adding some onions. Adding some tomatoes. A little bit of garlic. And the smokiness is chipotle, right? I love chipotle, in adobo, it's smoked jalapenos, all right? So, this Goes into a food processor and if you're really smart you'll make sure it's a KitchenAid food processor. [LAUGH]. You guys are all smart, you're here in Aspen. So, give this a little zooma, zooma. A little avocado puree. All right. Fresh avocados, acidulated meaning there's a little bit of acid. Cilantro, Japalenos guys. A little spice. Just a touch of lime juice and a little bit of shallot all right? So that all goes in. A little bit of salt. Cracked pepper. [SOUND] Rice flour, club soda We're making a tempura batter and you're looking for a pancake batter consistency, you can see that. So shrimp straight in. Don't drop it from up high, put them slowly cuz right now this is almost at its limit. I know it can take a third one over here. And don't put them all in one side cuz this side will boil over and this side won't. So here was a funky looking plate here. So a little bit of Romaine chiffonade. We're gonna take our guacamole which guacamole you guys. Look how nice that looks. Or puree guacamole you don't puree. Canola is inexpensive. It's very good for you like olive oil And has a high smoking temperature, which is important because you don't want like olive oil. It could burn. So you want a high smoking temperature. All right, those look good. They key here, just like with french fries, while it's still hot, and sizzling, and oily, is when you add the salt. Otherwise the salt won't stick. Take a little, we have a tortilla chip here, like that, you just hang the shrimp on the outside. So, this is basically my version of shrimp cocktail, but better. [BLANK_AUDIO] Mo' better. All right there you guys, shrimp tempura cocktail. [APPLAUSE] Thank you to everyone at Food and Wine!