(WSVN) - A South Florida chef shows us how easy it is to make an appetizer usually served at seafood restaurants. Time to grab a Bite with Belkys.
The Chef: Kyle Kingrey
The Restaurant: Toku, Aventura
The Dish: Shrimp Tempura
Ingredients:
4 oz Rock Shrimp
1/4 cup Shitake Mushroom
.25 oz Chives, chopped fine
4 oz Tempura batter
2 oz Spicy Mayo
Tempura batter:
1 cup all-purpose flour
1 ea large egg
1 cup cold water
2-4 ice cubes, to make cold
Spicy Mayo:
1 cup Mayonnaise
1/4 cup Sriracha
2 tsp Lime Juice
Method of Preparation:
Tempura batter:
- Combine water and egg and stir in flour and ice cubes. Batter can be a little lumpy.
Spicy Mayo:
- Combine all ingredients and mix well.
- Toss rock shrimp and mushrooms with tempura batter and fry until golden and crispy. Avoid putting ice cubes in the fryer.
- Drain well and season with salt.
- Toss with spicy mayo and chives and serve.
Toku Bottomless Brunch
Date/Time: Sundays, 12 PM – 4 PM (Beginning October 22)
Price: $45 prix fixe, $30 bottomless add-on (all menu items are also available a la carte)
Savor your Sunday with a brunch prix fixe that combines traditional dim sum offerings with Asian-inspired takes on classic brunch dishes. Highlights include a Dim Sum Sampler starter, Ubi waffles, fluffy Japanese pancakes and Chicken Katsu Benedict. Pair your meal with a bottomless option of Lychee Bellinis, Mimosas, the Toku Spritz or Wasabi Bloody Marys, or order a drink from Toku’s wide selection of cocktails, sakes, Japanese whiskies, wines and beers.
Toku
(located in Aventura Mall)
19575 Biscayne Blvd., #1109
Aventura, FL 33180
305-465-8658
www.tokumodernasian.com
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