Shellfish Tempura with Maple Piri-Piri Mayonnaise


Fish and Seafood / Starters

crustaces_Tempura_1200X900
Preparation Time:
Cooking Time:
4 portions
Metric Imperial

Ingredients

SHELLFISH

  • 8 cups water
  • 1 tbsp salt
  • 1 lb mix of large prawns and crab claws

TEMPURA

  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 1/2 tsp maple vinegar (or white vinegar)
  • 1 1/3 cup sparkling water
  • 12 cups canola oil

MAYONNAISE

  • 2 egg yolks
  • 2 tbsp Dijon mustard
  • 2 tbsp Portuguese chili paste (or sambal oelek)
  • 1 1/2 tbsp maple syrup (preferably dark syrup for its robust flavour)
  • 1/2 tsp salt
  • 2 tsp maple vinegar (or sherry vinegar)
  • 2 cups canola oil

Method

SHELLFISH

  1. Put water and salt into a pot and bring to a boil. Add shellfish and boil for 12 minutes. Remove and plunge immediately into an ice water bath.
  2. Once shellfish have cooled, shell them and remove cartilage with pliers.

TEMPURA

  1. Heat oil to a temperature of 180° C (350° F) in a deep fryer or pot.
  2. Blend all batter ingredients.
  3. Dip shellfish in the tempura batter and fry until golden.

MAYONNAISE

  1. Using a whisk or blender, combine all the mayonnaise ingredients except the canola oil.
  2. Stream in the oil until the mayonnaise is smooth and set.
  3. Serve the shellfish on a plate with the mayonnaise in a container on the side.

Choose prawns the same size as the crab claws to ensure they all cook evenly.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Jean-Claude Chartrand

Chef

Fish and Seafood Recipes

Starters Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!