Number of Servings: 4Ingredients: 20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried4 tbsp. Ginger Lime Sauce8 tbsp. Mango Papaya Salsa4 halves Avocado (diced)1 tbsp Sweet soy1 tsp Black sesame seeds4 each Lime Wedge1 tbsp Cilantro (fresh chopped)Ginger Lime Sauce½ tbsp Garlic1½ tsp Serrano pepper (minced)¾ tsp Sam bal chili sauce2 tsp Ginger (fresh minced)3 tbsp Fish sauce1 ½ tbsp Limejuice3 tbsp Sugar2 tbsp WaterMango-Papaya Salsa½ cup Papaya (seeded and diced ¼ inch)2 tbsp Red onion (minced)1 tsp pickled ginger (minced)2 tbsp Limejuice2 tbsp Cilantro (finely chopped)6 tbsp Pineapple juice1 cup Mango (seeded and diced ¼ inch)Tempura Fried Prawns20 each Prawns 21/25 (peeled and de-veined, tail left on)1 cup Rice flour2 cups Tempura batterTempura Batter1 cup Rice flour1 cup Soda water, cold½ tsp Sesame oil½ tsp Kosher salt1 each Egg yolkInstructions: Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge.
Ginger Lime Sauce
Combine all ingredients and mix well. Store refrigerated until needed for use.
Mango-Papaya Salsa
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
Tempura Fried Prawns
Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top.
Tempura Batter
In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed.
Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson, Elliott’s Oyster House, Seattle, WA
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Number of Servings: 4Ingredients: 20 - U/15 Ocean Garden® Shrimp peeled, deveined and butterflied10 - strips bacon3 - ounces prepared horseradish2 - ounces Dijon mustard3 - ounces prepared or homemade mayonnaiseTabasco sauce to tasteWorcestershire sauce to tasteSalt and pepper to tasteInstructions: Mustard Sauce: Combine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper.
Shrimp: Fill each butterflied side with remaining horseradish and wrap with ½ strip of bacon; secure with a toothpick. Heat deep fryer to 350° F and deepfry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400° F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils.
To serve: Place mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
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Number of Servings: 16Ingredients: 2 lbs. - 16/20 Ocean Garden® Mexican White Shrimp-Peeled and deveined, tail off1 egg1 Tbsp. - minced fresh ginger1 tsp. - sesame oil½ cup - green onions, sliced 1/8 inch thick¼ cup - chopped cilantrosalt and pepper to taste¼ cup - daikon sprouts (white radish sprouts)16 to 20 lumpia wrappers1 egg beaten with ¼ cup water (egg wash)Canola oil for fryingSweet Thai Chili Aoili2 - egg yolks2 Tbsp. - Sweet Thai Chili Sauce1 ½ cup - Canola oil1 Tbsp. lemon juiceSalt and pepper to tasteInstructions: Filling--Combine shrimp, egg, ginger, and sesame seed oil in food processor, pulse to chop ingredients. Do not puree. Transfer to mixing bowl and fold in green onions, daikon sprouts, and cilantro.
Rolling rolls--Place lumpia wrapper on work surface. Place about 2 Tbsp. of shrimp mixture closest to you. Fold corner nearest you over mixture. Brush edges with egg wash and fold towards middle. Then roll up a tight as you can ¼ to 1/8 inch diameter. Brush ends with egg wash and let sit. Once rolled, place seam side down to seal.
Cooking and Presentation--Fill a fryer or heavy pot 1/3 full of oil and heat oil over high heat to 350 degrees. Add half of rolls and fry to golden brown. Remove and drain on paper towels. Repeat with remaining rolls. Stand rolls in tall glass or cut diagonally and stack on small rectangular sushi plate. Garnish with onion brushes and serve with dipping sauce.
Sweet Thai Chili Aoili--In a food processor, combine the yolks, Thai chili sauce, and process. With machine running slowly, add to emulsify once. This allows the oil to be added faster. Mixture should be mayo like in texture. Add lemon juice and season to taste with salt and pepper.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
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Average: 5 (1 vote)
Number of Servings: 4Ingredients: 1 – pound 16/20 or 26/30 Ocean Garden® Mexican Shrimp, peeled and deveinedBatter¾ - cup flour1 – egg, beaten½ - tablespoon baking powder½ - cup beerMix all ingredients together until smooth.Coating¼ - cup flour1 ½ - cups dried grated coconut1 – tablespoon salt½ - tablespoon ground black pepper½ - tablespoon paprika1 – tablespoon garlic powder (not garlic salt)½ - teaspoon dried thyme½ - teaspoon dried oreganoMix all ingredients except coconut until smooth. Add coconut and stir to mix.Instructions: Dip shrimp individually into the batter and then roll in the coating. Deep-fry until golden and allow to drain on paper towel.
Serve with various dips:
--Honey, soy sauce and Tabasco®
--Honey, mustard
--Marmalade & ginger
Source:
Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ
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This festive appetizer, which is great for any occasion, looks just like a firecracker!Number of Servings: 2Ingredients: 12 Large Shrimp, in the shell1 teaspoon salt½ teaspoon garlic salt, divided4 sheets spring roll wrappers24 carrot strips (3 x ¼ inch)1 egg beatenDipping Sauce¼ cup mayonnaise2 tablespoons hot pepper sauce3 cups vegetable or canola oil for fryingInstructions: Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to desolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with ¼ teaspoon garlic salt.
Cut each spring roll wrapper into thirds, making 3 long, narrow strips.
Place the carrot strips in a small bowl, sprinkle with the remaining ¼ teaspoon garlic salt, and set aside.
Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.
To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.
In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source: Katie Chin, author of “Everyday Chinese”
Average:
4
Average: 4 (1 vote)
Think Crunchy! Tilapia in a light, crunchy batter.Number of Servings: 2Ingredients: 1 lb. fresh Tropical™ Tilapia filletsjuice of 1/2 lemon2 Tbls. chopped parsley2 Tbls. olive oilsalt and ground pepperBeer Batter2 large egg yolks1/2 cup dark beer1/2 cup flour1/2 tsp. salt1/2 tsp. baking powderInstructions: Mix all beer batter ingredients together and set aside. In a shallow
bowl, combine the lemon juice, parsley, olive oil, salt and pepper to
taste. Cut fillets in half lengthwise and place in the lemon juice
mixture. Heat oil for the deep frying. Remove fillets from lemon juice
mixture and dip pieces individually into batter, and then into hot oil.
Cook, turning and submerging pieces in the oil until golden brown all
over. Drain on paper towels before serving.
Source: Tropical Aquaculture Products, Inc.
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