Shrimp Tempura in Verrines

Time: 25 mins
Effort: Easy
Serves 4

4 raw Jumbo shrimp, peeled & deveined, tail on
1/2 cup tempura batter (purchased at most food stores) prepared as per package
1 egg white & tbsp cold water whisked well
1 cup oil for frying (such as Canola)
10 medium sized shrimp, peeled and cooked and chopped
3 tbsp mayonnaise
1 tbsp hoisin sauce
1 tsp soy sauce
1/2 cup Asian sweet chili sauce
2 spring onions cut in two lengthwise for garnish

In a small bowl combine mayonnaise with hoisin and soy sauce then blend in the shrimp. Divide evenly into 4 verrines (small glasses) and refrigerate. Mix the tempura batter as per package instructions, using only half the mixture (you can refrigerate the mixture for later use). In a small bowl whisk the egg white and water well. In a deep skillet, heat the oil to very hot, then dip each jumbo shrimp first in egg white then in the tempura batter and fry until light golden - about 2-3 minutes on either side. Set on paper towels and repeat with the rest of the shrimp. Remove verrines from fridge and pour 1/8th cup (about 1 tbsp) Asian sweet chili sauce in each, then top with one jumbo shrimp tempura and garnish with 2 strips of spring onion.