Holiday Hors D'oeuvres: Shrimp Tempura Lollipops

November 29, 2011 9:44:42 AM PST
Elaina Vazquez is a Chicago native and acclaimed chef with an affinity for restaurant-quality flavor, as a previous prodigy of renowned restaurants, such as Tru, Avenues at the Peninsula Hotel, and Joel Robuchon at the Mansion, MGM Grand. Now, a leader in edible elegance, Elaina serves as executive chef of Boutique Bites.

Shrimp Tempura Lollipops
Yields one dozen

12 shrimp, peeled and deveined 31-40ct
black sesame seeds, to garnish

Sesame Mayonnaise:
1/2 cup Japanese mayonnaise (Qewpie brand)
1 teaspoon sesame oil

-Whisk together until well combined. may add more sesame oil if necessary.

Tempura Batter:
2 egg yolks
1.5 cups ice water
1 3/4 cup flour, sifted

Place egg yolks in a bowl. Add iced water gradually until well blended (can use a whisk). Add flour all at once and mix until just combined. Don't beat out all of the lumps

Directions for Frying Shrimp:
-Heat a frying pan with half inch of oil, or more if necessary to 350 degrees
-Coat shrimp in tempura batter and place into the hot oil
-fry until golden brown (about 30 seconds).
-remove from oil and drain on paper towels
-skewer with lollipop stick and garnish with sesame mayonnaise and black sesame seeds

Mini Grilled Cheese
Yield one dozen

6 slices of brioche (size of sandwich bread)
1/4 lb cheddar cheese, sliced thinly
2 tablespoons butter, softened

Directions: Assemble 3 grilled cheese sandwiches with butter on the outside of the bread. Heat a skillet and place sandwiches butter side down until golden brown on one side. Flip and cook until golden brown on the second side. Cut off crusts and cut sandwiches into 4 portions. Serve warm.

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