Shared by tonihaig
A delicious, elegant Japanese sophisticate dinner whipped up in a matter of minutes! To go extra glam, serve in tall cocktail glasses. The Marie Rose sauce recipe can easily be multiplied and stored in your refrigerator for 3 months. This is a great starter to accompany my recipe for crab soup, why don't you check it out?
Rating
Difficult
Health Conscious
Preparation Time 15 minutes
Allergens Fish, Shellfish, Wheat
Cuisine Japanese

Tempura Prawn Cocktail

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Description

A delicious, elegant Japanese sophisticate dinner whipped up in a matter of minutes! To go extra glam, serve in tall cocktail glasses. The Marie Rose sauce recipe can easily be multiplied and stored in your refrigerator for 3 months. This is a great starter to accompany my recipe for crab soup, why don't you check it out?

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • Dash of lemon juice
  • Dash of Worcester sauce
  • Pinch of salt
  • Pinch of pepper
  • 2 cups vegetable oil
  • 2 cups rice flour
  • 2 cups club soda
  • 24 uncooked large shrimp, peeled & deveined
  • Bunch of large romaine lettuce

Instructions

To make the Marie Rose sauce; mix the mayonnaise and the ketchup in a bowl until it reaches the same shade of colour. Add the lemon juice, the Worcester sauce, the salt and pepper. Set aside.
To make the battered shrimps, add the vegetable oil to a frying pan and heat on medium-high. In a bowl, whisk together the rice flour, the club soda and blend. Dip the shrimps into the dry batter and fry in the frying pan until golden brown, about 3 minutes.
Divide the large romaine lettuce leaves in a bowl or traditionally a cocktail glass, fill up with the Marie Rose sauce and dip in the shrimps around the edge.

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