Tempura Island Shrimp
Ingredients:
Harvest of the Sea - Bakeable Tempura Shrimp
6 oz. Orange Marmalade
2 oz. Horseradish, shredded
1 tsp. Ground Ginger 1 c.
Snow Pea Pods
1 c. Organic Snow Pea Shoots - Jonathan Sprouts
1c. Mung Bean Sprouts - Jonathan Sprouts
2 lg. Shiitake Mushroom, sliced
2 clove Garlic, sliced
2 tbsp. Sesame Oil
2 oz. Rice Vinegar 1 tbsp.
Chili Garlic paste
Chives, sliced for garnish
Sesame Seeds toasted, for garnish
Salt & Pepper as needed
Instructions
A simple easy preparation of quick freezer to plate Bake-able Tempura Shrimp on a island of snow pea slaw salad with a horseradish orange cocktail sauce/dressing. Offering a carryout, curbside take out delivery option that holds up well to travel and functional in the home service.
Bake shrimp in Air fryer, or convection oven for 10 min, turning after 5 minuets for even cook. Hold for service.
Salad/Slaw: Blanch snow pea pods in salted water, remove and chill to stop cooking, dry off, and julienne for slaw.
In a large bowl, blend all the ingredients for slaw, julienne Snow Pea Pods, 1 c. Organic Snow Pea Shoots - Jonathan Sprouts, 1c. Mung Bean Sprouts - Jonathan Sprouts, 2 lg. Shiitake Mushroom, sliced, 2 clove Garlic, sliced, 2 tbsp. Sesame Oil, 2 oz. Rice Vinegar, 1 tbsp. Chili Garlic paste, Chives, sliced for garnish.
Orange cocktail Sauce: Mix the 6 oz. Orange Marmalade, 2 oz. Horseradish, shredded, 1 tsp. Ground Ginger together for sauce.
Serve plated with slaw island center of plate, tie the tempura shrimp together for presentation place center on island, drizzle plate with orange cocktail and la light drizzle of chili garlic paste, sprinkle with toasted sesame seeds.
Enjoy all the textures and flavors!