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Apricot Habanero Sweet & Sour Tempura Shrimp
Courtesy of Jeff Mauro
1 recipe Tempura Shrimp
1 small onion, sliced thin
1 red bell pepper, julienned
1 cup steamed broccoli
¼ cup P&M Apricot Habanero Sauce
¾ cup P&M Asian Plum Sauce
Toasted Sesame Seeds
Scallion greens, sliced razor thin on the bias
Heat a large non-stick skillet over medium high heat. Heat 2 tablespoons of vegetable oil. Add onions & peppers and sauté until spotty brown and slightly translucent, about 10 minuets. Add broccoli next and sauté for another minute. Lower heat to medium, then Create a “well” in the middle of the vegetables. Add in pnm sauces and heat until just simmering. Add in shrimp and quickly toss to coat. Serve over rice and garnish with sesame seed and scallions.
- Tempura Shrimp:
3 quarts vegetable oil
1 ½pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
1 ½ cups AP flour
½ cup cornstarch
1 large egg
1 cup vodka
1 cup seltzer water
Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
1. Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
2. While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
3. When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using a spider transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
4. Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp.
CHEF JEFF MAURO- EXECUTIVE CHEF, PORK & MINDY’S: Emmy-Nominated Celebrity Chef, Jeff Mauro was born and raised in Chicago where he was determined from an early age to become the funniest chef in the world. After years spent cooking in restaurants and with meat, cheese & bread coursing through his veins, he landed himself on Season 7 of the hit show Food Network Star. He ultimately won the competition by combining his passions for cooking with comedy and landed his own series, Sandwich King. After five successful seasons to date, he was tapped by the Food Network to also host the hit daytime show, The Kitchen, now in it’s 12th season, and the spin-off The Kitchen Sink, now in it’s 2nd season. Jeff is now the proud partner & executive chef of Pork & Mindy’s restaurants and retail line of sauces and meats.