Masaharu Morimoto's Shrimp Tempura with Miso Mayonnaise
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. More Amazing Shrimp Recipes
The miso mayonnaise can be refrigerated for up to 2 days.
Miso is available in the refrigerated section of supermarkets, as well as at health food stores and Asian markets.
A ripe Chardonnay from Napa Valley or Australia will complement the sweet shrimp and rich miso mayonnaise.