Grandma's Shrimp Tempura
Chef Brian made a tempura inspired by his Grandma's shrimp tempura, which she would often make on special occasions. She would butterfly the shrimp and add surimi on top, bread it with panko, then deep fry it. The surimi gave the shrimp a unique texture, while also offering more flavor to the dish.
Chef Brian created a Kaua`i Shrimp mousse in place of the surimi.
This dish is paired with a daikon oroshi, which is grated daikon. White soy is then added to the daikon for its umami flavor profile, and lemon juice adds a pleasant and bright acidic note to the overall flavor.
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