For this dinner I used the SeaPak Tempura Shrimp product. The interior shrimp is overpowered by the overall tempura (which is great) so I wanted to bring more flavor to the plate.
For that I employed House Foods Kokumaro Curry, which I absolutely adore. I simply cooked a few veggies in the curry sauce and served with some long grain rice and thinly julienned radish for a little bite.
The tempura shrimp was cooked quickly at high heat in the air fryer with a little Maruso soy sauce to add some sweetness.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!