Rock shrimp tempura

Preparation

Baking Directions:

For shrimpPat dry rock shrimp with paper towels.

In a mixing bowl, toss rock shrimp in ½ cup of tempura flour until all pieces are covered, spread out on lined sheet pan and hold in freezer.

To make tempura tempura batter, place remaining 1½ cups of tempura flour in a bowl, slowly add cold water.

Using your hands as a spoon, mix water and flour together, batter will be lumpy with bits of flour, do not overmix or make smooth.

Carefully drop floured shrimp into batter and then using your hands, drop each piece of battered shrimp into the hot oil, make sure your fingers are coated with the batter.

This will protect your hands from the hot oil.

Do this in small batches, about a cup of shrimp at a time, as this will give you time to drop each piece and for you to wash your hands.

Using a skimmer or slotted spoon, break up any pieces of shrimp stuck together and turn any pieces over.

Once the shrimp is golden brown, remove from oil and drain on paper towels.

For creamy mayoIn a mixing bowl, fold all ingredients until smooth and uniform, set aside covered at room temperature, if storing refrigerate.

For presentationIn a mixing bowl, spoon creamy mayo onto the bottom of the bowl, add fried shrimp, walnuts and greens, toss until well covered, you may need to add more mayo.

Transfer to serving bowl and serve.