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Shrimp Tempura by Chef Karl Elie Zreik, H&S Chef Of The Month

Shrimp Tempura by Chef Karl Elie Zreik, H&S Chef Of The Month

H&S Chef Of The Month

Chef Karl Zreik

Chef Karl Elie Zreik

Nationality: Lebanese

Interview With H&S Magazine

Who Is Karl Elie Zreik?

I am an international chef, Top Chef Middle East Season 8 contestant, esteemed culinary judge, consultant, menu developer, and concept creator. My passion lies in crafting unique culinary experiences that tell a story—blending tradition with innovation to redefine contemporary dining.

 

Type Of Cuisine?

I specialise in Nikkei cuisine—a harmonious fusion of Japanese and Peruvian flavours. This unique culinary style mirrors my own journey, from an ambitious amateur to a seasoned professional chef. The depth, balance, and artistry of Nikkei cuisine resonate deeply with my identity and culinary philosophy.

 

What Inspired You To Become A Chef?

Meat. As a child, I was captivated by the precision of butchers—their mastery of knife skills transforming raw ingredients into something extraordinary. Although my father wanted me to become a lawyer or a doctor, I chose to pursue success through my passion for the culinary arts.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have faced is challenging myself. That has been the greatest dragon to face and tame. After overcoming that phase, I matured and gained a clearer understanding of how the industry works.

 

What’s Your Biggest Achievement In The Culinary Industry?

My biggest achievement so far is mastering molecular cuisine, and I’m well on my way!

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

Techniques are essential to master in the kitchen, but without creativity, we cannot truly create. And without Mother Nature’s ingredients, we cannot bring flavour or colour to a dish! We are artists striving to perfect what no one else has, always moving forward in search of the pot of gold at the end of the rainbow.

Recipe Of The Week: Shrimp Tempura

Shrimp Tempura

The Shrimp Tempura

Ingredients:

• 4 pcs tiger prawns
• Oil for deep-frying (maintain temperature between 340°C – 350°C)
• 1 egg
• 1 cup sparkling water
• 1 cup chilled water
• Salt & pepper to taste

The Smoked Marie Rose Sauce

Ingredients:

• 1 cup Japanese mayonnaise
• I Tbsp chilli garlic paste (Kimchi base)
• 1 tsp coarse paprika
• A pinch of black pepper
• 1 tsp sriracha
• Applewood, oak, or cherry wood chips, to smoke the sauce

 

Preparation: The Tempura Shrimps

In a mixing bowl, lightly beat the egg and add sparkling water followed by chilled water. Next, add the salt and pepper to taste, mixing gently until just combined. Heat the oil in a wok to 340–350°C. Dip each tiger prawn into the tempura batter and fry for 3–4 minutes, or until golden and crisp. Drain on a paper towel.

Preparation: The Smoked Marie Rose Sauce

In a bowl, mix the Japanese mayo, chilli garlic paste, paprika, black pepper, and Sriracha until well combined. Place the sauce in a small metal or heatproof container. Using a smoker or cloche, smoke the sauce using applewood, oak, or cherry chips. Allow the smoke to infuse for a few minutes to lock in the aroma.

 

Plating

Arrange the crispy tiger prawns neatly on a serving dish. Serve alongside the smoked Marie Rose sauce in a dipping bowl.

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