Tempura Rock Shrimp with Yuzu Basil Glaze

Chrysti Kehr / The Front Room Bar & Lounge, Santa Rosa, CA

For the Tempura Batter:
    • 1 cup flour
    • 1 tbsp. corn starch
    • 1 tbsp. shiro miso paste
1. Combine flour and cornstarch together set aside.
2. Combine soda water and miso paste together making sure there are no lumps.
3. Whisk in the soda water slowly to the flour mixture.
For the Yuzu Basil Glaze:
    • 2 cups The Perfect Purée Yuzu Luxe Sour blend, thawed
    • 2 tbsp. corn starch
    • 1 tbsp. water
    • 1/4 cup shiro miso paste
    • 3 oz. basil leaves destemmed
1. Reduce Yuzu Luxe Sour blend by 1/4, turn off heat.
2. Make a slurry with cornstarch and water and add to Yuzu Luxe Sour reduction.
3. Add the miso paste to the Yuzu Luxe Sour reduction and return to a boil then take off heat and cool.
4. Puree the basil and Yuzu Luxe Sour reduction together in the Vita Prep blender.
Serving Suggestion:
Prepare rock shrimp with Tempura Batter and serve with Yuzu Basil Glaze.