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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!