• 4servings
  • 10minutes

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Nutrition Info . . .

VitaminsA, B3, B6, D
MineralsFluorine, Potassium

Ingredients Jump to Instructions ↓

  1. Vegetable oil

  2. 1/2 cup real mayonnaise

  3. 1/4 cup plus 1 tablespoon heavy whipping cream

  4. 2 teaspoons Szechuan seasoning

  5. 2 cups tempura batter mix

  6. 1/2 cups ice water

  7. 1 pound shrimp , peeled and deviened

  8. Endive s, for garnish

Instructions Jump to Ingredients ↑

  1. Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.

  2. In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.

  3. Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.

  4. In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leave cups or shreds.


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