The Westerly’s Tempura Shrimp with Marinated Vegetables

The Westerly is a bustling new west end restaurant on the Roncesvalles strip, setting up shop where The River used to be.  A mix of warm and inviting neighbourhood resto, and innovative foodie destination, The Westerly’s creative dishes and efficient, friendly service keep this place packed most nights.

We tried the shrimp tempura a few weeks ago, one of many hits on the menu Chef Geoff Kitt has created to keep loyal foodies coming back to The Westerly for more.

Kitt got his start in restaurants as a waiter, eventually attending Toronto’s George Brown culinary school and moving west to hone his kitchen skills at Vancouver’s critically acclaimed Bishop’s & internationally renown Sooke Harbor House.  Taking the philosophies of fresh, local and sustainable with him, Kitt moved to Winnipeg to open his own restaurant before moving back home and eventually landing the top spot at The Westerly, where his  innovative creations keep the dining room filled night after night.  Reservations are strongly recommended.

Tempura Shrimp with Marinated Vegetables
Serves 4

• 16 – 16/20 size shrimp
• 4 stalks celery- cut into julienne strips
• 2 large carrots- cut into julienne strips

Buttermilk dressing

• 1-cup sour cream
• 1-cup buttermilk
• 2 tablespoons apple cider vinegar
• 1 teaspoon pureed garlic
• 2 tablespoons chopped chives

Combine all ingredients

Sweet and sour dipping sauce

• ¼ cup sriracha sauce
• ¼ cup rice wine vinegar
• ¼ cup brown sugar
• 3 cloves garlic
• ¼ bunch cilantro

Puree in blender 2 minutes, till smooth

Tempura batter

• 1 cup of flour
• 1-tablespoon cornstarch
• 1.5 cups soda water
• Salt

Combine all ingredients

• Pea shoots for garnish
• 4 tablespoons Frank’s Hot Sauce

Method

Toss the vegetable sticks with the buttermilk dressing and let
marinate for a couple of hours

Heat oil in pan or use home deep fryer to 350 degrees
Toss shrimp in flour and then tempura batter
Cook 4-6 at a time, until lightly golden
When done toss in Frank’s Hot Sauce

Place on top of vegetable sticks, drizzle sweet and sour sauce around
shrimp and top with pea shoots

Wine Pairing: This is a delicate, but spicy dish, which means a low alcohol wine is needed to keep the heat in check.  Try with Malivoire Gewurtztraminer, VQA Beamsville Bench, 2009 $24.95 Vintages 543522