Kemuri Shrimp Tempura Recipe
Seasonal vegetables, creamy chili glaze, coconut jasmine rice
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Ingredients
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Shrimp Tempura
Seasonal Vegetables
Creamy Chili Glaze
Coconut Jasmine Rice
Method
Preparation of Coconut Jasmine Rice
- 1
Cook the Rice
In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
- 2
Simmer
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparation of Creamy Chili Glaze
- 3
Mix the Ingredients
In a small bowl, combine mayonnaise, sriracha, lime juice, and honey. Mix well until smooth and set aside.
Preparation of Shrimp Tempura
- 4
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water and mix until just combined (do not over-mix).
- 5
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Shrimp
Dredge each shrimp in the batter and carefully place them in the hot oil. Fry in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Preparation of Seasonal Vegetables
- 7
Fry the Vegetables
Using the same oil, fry the zucchini, carrot, bell pepper, and asparagus for 2-3 minutes until lightly golden and tender. Remove and drain on paper towels.
Plating
- 8
Serve
On a plate, serve a portion of coconut jasmine rice, topped with the fried shrimp and seasonal vegetables. Drizzle with creamy chili glaze before serving.
