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Ingredients
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Shrimp Tempura
Thai Chili Sauce
Method
Shrimp Tempura Preparation
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with a paper towel. Make sure they are completely deveined and peeled.
- 2
Make the Batter
In a bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water, mixing until just combined. The batter should be slightly lumpy.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface.
- 4
Coat the Shrimp
Dip each shrimp into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
- 5
Fry the Shrimp
Carefully place the battered shrimp into the hot oil, cooking in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Thai Chili Sauce Preparation
- 6
Mix the Sauce
In a small bowl, combine the Thai chili paste, lime juice, sugar, fish sauce, and minced garlic. Stir until well blended.
