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
as needed, oil for frying
3 cups Blue Diamond® Sliced
Natural AlmondsDIRECTIONS:Season shrimp with salt and pepper. Pat dry with paper towels. For tempura batter, mix flour, cornstarch, water, oil, egg yolks and extract until smooth. Chill. (Note: You can use any commercial tempura batter.)
For dipping sauce:
Combine marmalade, mustard, horseradish and Worcestershire sauce. Add orange juice, if necessary, to make sauce of dipping consistency. Dip shrimp into tempura batter and coat with almonds. Fry shrimp in hot oil (350°F) until golden brown. Remove and drain on paper towels. Serve with dipping sauce.
SERVINGS:24 servings, 3 eachPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS
