BBQ Shrimp Tempura

"Shrimpilicious!"-Stephanie

BBQ Shrimp Tempura:

5 U-10 shrimp, cleaned
salt, pepper and BBQ seasoning
flour
BBQ tempura batter

1. Season the shrimp, and dredge in flour until coated.
2. Dip the shrimp in the BBQ tempura batter until coated.
3. Fry in 350-degree oil for 4-6 minutes, or until golden brown.



BBQ Cocktail Sauce:

2 c pureed BBQ sauce
1 c horseradish, squeezed-semi dry
1 lime, juiced
8 oz brown sugar

1. In a bowl, mix all ingredients together until combined.
2. Hold cold for service



Green Tomato Tarter Sauce:

3 green tomatoes, small dice
1 jalapeno, small dice - with seeds
1 bu. fresh cilantro, chopped
1 t cayenne pepper
1 t hot sauce
2 c mayonnaise
1 T honey
1 lime, juiced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service.







Warm Sweet Potato Salad:

28 oz sweet potatoes, diced and fried
2 hard boiled eggs, crushed
½ c pancetta, cubed and rendered
1½ c mayonnaise
½ c scallions
2 t balsamic glaze
1 t bacon fat
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold until service.
3. Reheat under heat lamp until warm.


Asian Slaw:

1½ h napa cabbage
¼ h purple cabbage
½ red onion, diced
2 carrots, julienne
1 c cashews
1 c rice wine vinegar
4 oz honey
2 T sriracha sauce
2 T fresh ginger, minced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service


A La Minute:

3 oz asian slaw
2 t soy sauce

1. In a small bowl, mix together all ingredients until combined.








BBQ Tempura Batter:

9 egg whites
6 T BBQ seasoning
2 T garlic powder
2 T chili powder
2 c flour
2 c buttermilk
½ lime, juiced

1. Whip the egg whites in the kitchen-aid until stiff peaks have formed.
2. Lower the speed to 4 and add the BBQ seasoning, garlic powder, and chili powder.
3. Add the flower and the buttermilk one cup at a time until incorporated.
4. Hold cold for service.