Shrimp Tempura Bun Recipe
pickled red cabbage, curry aioli, long hot peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp Tempura
Pickled Red Cabbage
Curry Aioli
Long Hot Peppers
Bun
Method
Shrimp Tempura
- 1
Prepare the Shrimp
Pat the shrimp dry with paper towels and season lightly with salt.
- 2
Make the Tempura Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the ice-cold water, whisking until just combined. The batter should be lumpy.
- 3
Heat the Oil
In a deep saucepan or fryer, heat vegetable oil to 375°F (190°C).
- 4
Fry the Shrimp
Dip shrimp into the tempura batter and gently place in the hot oil. Fry in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Pickled Red Cabbage
- 5
Prepare the Pickling Brine
In a saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
- 6
Pickle the Cabbage
Place the sliced red cabbage in a bowl and pour the hot pickling brine over it. Let it sit for at least 30 minutes, or refrigerate for a few hours for better flavor.
Curry Aioli
- 7
Mix the Aioli
In a small bowl, combine mayonnaise, curry powder, minced garlic, lemon juice, and salt. Mix well until smooth. Adjust seasoning to taste.
Assembly
- 8
Assemble the Shrimp Tempura Bun
Spread a generous amount of curry aioli on the bottom half of each bun. Add a few pieces of fried shrimp, top with pickled red cabbage, and a couple of long hot peppers. Place the top half of the bun on and enjoy!