Capt’n Kenny and La Capitana always enjoy entertaining. They favorite party is to set up a big table full of cheeses and dips with all kinds of crackers and bread sided with some great wines. The apex of their gatherings is the moment when Kenny cooks. Each easy recipe has a story of its own from the moment when he first tried it or learned to make it, to how he added his own personal touch and ingredients.
The second part of this week’s easy appetizers series comes with a delicious Japanese inspired recipe. Tempura Shrimp Cutlets. These cutlets are very easy to prepare and can make for great enterntainment while you prepare them in your wok. If you don’t have a wok, they can also be prepared in a saucepan. Capt’n Kenny adds Tabasco after they are cooked to enhance the taste and add a touch of spice. The Tempura batter can be used with any kind of seafood or vegetables paired with your favorite beer or white wine.
Watch our video below and, as always, leave us a comment and let us know when you make it!
Shrimp Tempura Cutlets
- 1 ¼ cup All purpose flour
- ¼ tsp Baking powder
- 2 large eggs lightly beaten
- 1 ¼ cups Ice cold water
- 1 cup slightly chopped cooked baby shrimp
- 1 cup chopped baby button mushrooms
- 1 cup frozen corn thawed
- 1 cup frozen small peas thawed
- ½ cup sliced green onions
- 2 tbsp fresh fresh chopped cilantro
- 1 tbsp chopped fresh thai chili
- 1 cup Vegetable/ Avocado oil for frying
- Salt and Pepper to taste
Whisk flour and baking powder in a mixing bowl. Add the egg, ice cold water and combine. Don’t worry about lumps. Set aside. This is the tempura batter.
In another bowl, combine corn, peas, green onions, mushrooms, cilantro, thai peppers, shrimp and season with salt and pepper. After combining, add to tempura batter and mix well.
In a wok, heat oil over medium high heat until the oil is lightly smoking. Drop one tablespoon of the mix per cutlet and fry 1 to 2 minutes on each side.
Serve with Soya or gluten-free Tamari sauce for dipping.
- You can use your favorite fresh chilies depending on the availability in your area, or you can use dried chilies too.
- The cutlets fry very fast. When frying, keep the cutlets from burning by not crowding the wok.