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Ingredients
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Tempura Shrimp
Lemon Aioli
Method
Tempura Shrimp
- 1
Prepare the Shrimp
Pat the shrimp dry with paper towels and set aside.
- 2
Make the Tempura Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- 3
Add Ice Water
Slowly pour in the ice water while whisking until just combined. The batter should be lumpy; do not overmix.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 5
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off, and carefully place in the hot oil. Fry in batches for about 2-3 minutes or until golden brown.
- 6
Drain and Serve
Remove the fried shrimp with a slotted spoon and drain on paper towels. Serve hot.
Lemon Aioli
- 7
Combine Ingredients
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper.
- 8
Mix Well
Stir the mixture until well combined and smooth.
- 9
Taste and Adjust
Taste the aioli and adjust seasoning with additional salt and pepper if needed.
- 10
Chill
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.