Tempura Peppers with Shrimp and Lemon Beurre Blanc
Format: hot canapé / appetizer
Servings: 10 
Ingredients
Peppers and Shrimp
- 20 Sweet Cherry Peppers with Creamy Cheese Filling
- 20 peeled Black Tiger shrimp
- 2 tbsp olive oil
- 1 garlic clove
- salt
- freshly ground black pepper
- oil for frying
Tempura
- 150 g all-purpose flour
- 50 g cornstarch
- about 250 ml very cold sparkling water
- 1 egg yolk
- a pinch of salt
Lemon Beurre Blanc
- 150 ml dry white wine
- 50 ml lemon juice
- 1 small shallot
- 180 g cold butter
- salt
- white pepper
Herb Oil
- 50 g flat-leaf parsley
- 100 ml neutral oil
- a few drops of lemon juice
For Finishing
- flat-leaf parsley leaves or microgreens
- lemon zest
Preparation
- Drain the peppers thoroughly from the marinade, pat dry with paper towels, and chill.
- Clean the shrimp and season with salt and pepper. Heat the olive oil in a pan with a lightly crushed garlic clove. Sauté the shrimp for about 1–2 minutes on each side. Set aside.
- To prepare the beurre blanc, place the finely chopped shallot in a saucepan with the wine and lemon juice. Simmer until the liquid is reduced to about 50 ml. Lower the heat. Gradually whisk in the cold butter, cut into cubes. The sauce should be smooth and glossy. Season with salt and white pepper. Do not allow it to boil.
- Blend the parsley with the oil. Strain through a fine sieve and season with lemon juice.
- Combine the tempura ingredients immediately before frying. The batter should be very cold and slightly lumpy.
- Dip the peppers in the tempura batter and fry in oil heated to 175–180°C for about 1.5–2 minutes. Drain on paper towels.
Presentation
Spread a small amount of beurre blanc on a small plate. Arrange two tempura peppers and two shrimp. Finish with drops of herb oil, lemon zest, and microgreens.
