Preparation Info

Tempura Shrimp with Tangerine Wasabi Sauce

Made With Our

Tangerine Marmalade

Base $7.95
Item: 101300


  • 5 cups vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2/3 cup soda water
  • 1 egg yolk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 (extra-large,18-20 count) shrimp, peeled and de-veined
  • 1/2 cup Stonewall Kitchen Tangerine Marmalade
  • 1 Tablespoon Stonewall Kitchen Wasabi Mustard
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon fresh grated ginger


  1. In a medium saucepan add oil and begin to heat to 375 degrees F.
  2. In a small bowl combine flour, cornstarch, soda water, egg yolk, baking powder and salt, mix well.
  3. Dip shrimp in tempura batter and let the excess drip, place the shrimp in the hot oil and cook until done.
  4. In a blender or food processor combine the Tangerine Marmalade, Wasabi Mustard, soy sauce and ginger. Puree until smooth.
  5. Serve shrimp with Tangerine Wasabi Sauce.