| For the Tempura Batter: |
| • |
1 cup flour |
| • |
1 tbsp. corn starch |
| • |
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: |
| • |
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 |
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| Method: |
| 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. |
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| Serving Suggestion: |
|
Prepare rock shrimp with Tempura Batter and serve with Yuzu Basil Glaze. |
