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