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Tempura Shrimp Cocktail

This is a nice twist on the classic shrimp cocktail made with a tropical salsa instead of cocktail sauce...served in a wine glass for presentation.

Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 10 | Ready In: 25
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Serves 4

  • 12 large prawns, shelled and deveined
  • 1 cup flour
  • 1 teaspoon togarashi pepper (optional)
  • 5 ounces soda water
  • 3 cups oil for frying
  • salt and pepper to taste

Tropical Salsa:

  • 1/2 cup mango, diced
  • 1/2 cup pineapple, diced
  • 1/8 cup chiffonade mint
  • 1/2 cup lime juice
  • 1/2 cup sugar
  • 1/4 cup fish sauce
  • 2 bird’s eye chilies, finely chopped and seeds removed

Order Family-Style Meals at the Hali'imaile General Store


Cooking Process:


1. Dissolve sugar in lime juice and fish sauce. Add and mix all the remaining ingredients for the salsa. Pour into four glasses. Set aside to chill.

2. In a pot, heat oil to 300ºF. Meanwhile, mix flour, togarashi pepper, and soda water. Season the mixture with salt and pepper. Stir mixture until you get a medium consistency.

3. Dip prawns in the batter mixture. Gently lower each prawn into hot oil. Fry for 2 to 3 minutes or until golden brown. Place prawns in the glass containing the salsa. Serve immediately.