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For the Tempura Batter: |
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1 cup flour |
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1 tbsp. corn starch |
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1 tbsp. shiro miso paste |
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Method: |
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. |
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For the Yuzu Basil Glaze: |
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2 cups The Perfect Purée Yuzu Luxe Sour blend, thawed |
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2 tbsp. corn starch |
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1 tbsp. water |
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1/4 cup shiro miso paste |
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3 oz. basil leaves destemmed |
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Method: |
1. |
Reduce Yuzu Luxe Sour 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. |
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Serving Suggestion: |
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Prepare rock shrimp with Tempura Batter and serve with Yuzu Basil Glaze. |