Yum Yum Shrimp Tempura Appetizer Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp (toward the curve) to prevent curling. Lightly season shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Dust each shrimp with the 1 tbs all-purpose flour mixed with 1 tbs cornstarch, shaking off excess.

Make tempura batter

Place a mixing bowl over a larger bowl filled with ice to keep the batter cold. In the chilled bowl, whisk the lightly beaten egg until just combined. Add 3 tbs cold sparkling water and 4 ice cubes. Stir in 1 cup tempura flour gently with chopsticks or a fork — do not overmix; a few lumps are fine. Keep the batter cold; if it warms, place back over ice.

Heat oil

In a deep pot or heavy-bottomed pan, pour vegetable oil to a depth of about 2–3 inches (roughly 1L in a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small batter dollop — it should sizzle and rise to the surface quickly.

Fry shrimp

Working in small batches to avoid lowering the oil temperature, dip each dusted shrimp into the cold batter, allowing excess to drip off briefly. Gently slide into hot oil and fry until golden and crisp, about 2–3 minutes depending on shrimp size. Turn if necessary for even color. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Sprinkle lightly with remaining salt and pepper while hot. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Combine sauce ingredients

In a small bowl, whisk together 3/4 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs ketchup, 1/2 tsp garlic powder, 1 tsp paprika, 1 tsp rice vinegar, and 1/2 tsp sugar until smooth. Taste and adjust seasoning, adding up to 1 tbs water to reach a drizzling consistency and 1/4 tsp salt if needed. Cover and refrigerate for at least 15 minutes to let flavors meld.

Arrange the hot tempura shrimp on a serving platter. Drizzle or pipe Kobé White Sauce over the shrimp in a zig-zag pattern or serve the sauce on the side for dipping.

Garnish with shredded green onions, a sprinkle of toasted sesame seeds, and chili threads or thin sliced red chili if using. Serve immediately with lemon wedges on the side for a squeeze of brightness.