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Shiso Oil
Tempura Uni and
Shrimp
Shiso-Beef
and Spinach Stir Fry
Fusilli Pasta with Shiso-Tomato Sauce
Pino Maffeo’s
Tuna Tartar
with Shiso Oil and Nori Chips
WINE NOTES
Argiolas Vermentino: ‘Vermentino’ is a
white grape from Northwest Italy and the island of Sardinia. This wine has
crisp flavors of lemon peel, citrus and aromas of sea spray. Wonderful
acid and a light mouth feel make it a great foil for seafood and light
fare, especially with garlic.
Ascheri Dolcetto
D’Alba: An ‘everyday’ wine from the Piedmonte region of Italy with
soft tannins and cherry and berry fruits. This wine is organically farmed
and full of earthy tones. It’s great with simple pastas and various
tomato-based dishes. |
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Tempura Uni and Shrimp
Serves 4
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2 cups rice flour
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1 tablespoon togarashi
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1 quart cold club soda
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12 medium head-on shrimp,
peeled, deveined, and butterflied
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12 large shiso leaves
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12 pieces uni
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2 limes, cut into wedges
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Shiso oil for garnish
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Kosher salt and freshly
ground black pepper
Prepare a fryer or medium stock
pot filled one-third the way up with canola oil and heat to 375 degrees.
In a bowl with a whisk, combine the rice flour, togarashi and soda water
until a pancake batter consistency is achieved. Season the shrimp and
wrap each shrimp around uni and then wrap with a shiso leaf. A toothpick
may be needed to secure. Dip each shrimp in the batter and fry until G, B
& D (golden, brown and delicious). Place tempura on platter, drizzle with
Shiso Oil and serve with lime wedge.
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