Tempura Almond Shrimp

INGREDIENTS:4 lbs. shrimp (16/20), fresh or frozen and thawed, peeled, deveined as needed, salt and pepper
9 oz. all-purpose flour
4 oz. cornstarch
2 cups cold water
4 Tbsp. sesame oil
2 egg yolks
1 Tbsp. almond extract
1 qt. orange marmalade
¼ cup Dijon mustard
1 cup horseradish
2 Tbsp. Worcestershire sauce
as needed, orange juice

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