Whiskey Teriyaki Tempura Shrimp Chow Mein
Mrs. Friday’s® Tempura Battered Tail-Off Shrimp are glazed with a savory-sweet whiskey teriyaki sauce for a flavor explosion. Tossed with stir-fried vegetables and chow mein, this dish creates a satisfying mix of flavors and textures.
Menu Part
Ingredients
| 7 | Each | Tempura Battered Tail-Off Shrimp 32/42 ct. (Item# 097690) |
| 6 | Ounces | Chow Mein Noodles, Cooked |
| 1 | Tablespoon | Vegetable Oil |
| 1 | Teaspoon | Sesame Oil |
| 1/2 | Cup | Nappa Cabbage, Shredded |
| 1/4 | Cup | Carrots, Julienne |
| 1/4 | Cup | Snow Peas, Julienne |
| 1/8 | Cup | Onion, Sweet, Julienne |
| 1/8 | Cup | Red Bell Pepper, Julienne |
| Whiskey Teriyaki Sauce: | ||
| 1/2 | Cup | Soy Sauce |
| 1/4 | Cup | Whiskey |
| 1/4 | Cup | Dark Brown Sugar |
| 2 | Tablespoons | Mirin |
| 1 | Tablespoon | Honey |
| 1 | Tablespoon | Ginger, Grated |
| 2 | Cloves | Garlic, Minced |
| 1 | Teaspoon | Sesame Oil |
| 1 | Tablespoon | Corn Starch |
| 2 | Tablespoons | Cold Water |
| Garnish: | ||
| As Desired | Scallions, Chopped |
Directions
- Prepare the Mrs. Friday’s® Tempura Shrimp to package instructions, to an internal temperature of 165°F.
- Prepare the sauce by mixing all of the ingredients except the corn starch and water in a small sauce pot. Bring to a simmer until sugar dissolves. Mix the water and corn starch to make a slurry and whisk into the sauce to form a glaze. Set aside.
- In a sauté pan or wok, add the vegetable and sesame oil. Once hot add your veggies and chow mien noodles.
- Add part of the whiskey teriyaki into the stir fry until evenly coated, arrange in a bowl or platter.
- Toss the Mrs. Friday’s® Tempura Shrimp in 2 Ounces of the whiskey teriyaki sauce and top the chow mien. Garnish with chopped scallions.
