Best Tempura Shrimps Prawns With Wasabi Mayonnaise Recipes

Tempura Shrimp With Wasabi Cream Dipping Sauce image

Provided by lindsey.hamilton

Categories Spreads

Time 19m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 1/4 ounce) package seapak frozen tempura shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

STIR together all ingredients (sour cream,.
mayonnaise, wasabi powder and lime juice).
for wasabi cream dipping sauce in a small.
bowl. Cover bowl with plastic wrap and place.
in refrigerator while shrimp cooks.
PREHEAT oven to 425°. Place shrimp on baking sheet and bake for 14 minute.
SERVE shrimp immediately with cold wasabi cream dipping sauce.
Cook's Note The dipping sauce can be made a day ahead and stored in the.
refrigerator until time to serve. Also, creating the beautiful presentation inches.
the picture is simple. Use sweet and spice sauce (included in the shrimp.
package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp.
to each plate and a small individual ramekin of wasabi cream sauce. Garnish.
with finely chopped green onions.

Nutrition Facts : Calories 49.3, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 57.3, Carbohydrate 2.2, Sugar 0.5, Protein 0.4

Wasabi Tempura Shrimp image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 cups vegetable oil
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon cornstarch
1 teaspoon salt
1 large egg
1/2 cup soda water
1 teaspoon rice wine vinegar
1/2 cup mayo
3 tablespoons wasabi, prepared or powdered mix made to instructions
1 pound 21/25 count shrimp, peeled and deveined
1 lemon, juiced

Steps:

For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.

Garlic Shrimp With Wasabi Mayonnaise image

Provided by FlemishMinx

Categories Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons lime zest
1 teaspoon fresh lime juice
1/2 teaspoon sugar
2 -4 teaspoons wasabi paste, to taste
1 lb shrimp, cleaned and peeled
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons grated fresh ginger
1 tablespoon fresh lime juice
fresh ground black pepper, to taste

Steps:

Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1

Tempura Shrimp with Wasabi Cream Dipping Sauce image

Provided by Food Network

Categories appetizer

Number Of Ingredients 5

1 (8.2 oz) package SeaPak® Tempura Shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
SERVE shrimp immediately with cold wasabi cream dipping sauce.
Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.