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Ingredients
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Shrimp and Tempura Batter
Spicy Citrus Aioli
Garnish & Serve
Method
Shrimp and Tempura Batter
Prep shrimp
Rinse shrimp and pat very dry with paper towels. Using a small knife, make 2 shallow cuts across the underside (opposite the back) of each shrimp to help them stay straight when frying. Lightly dust each shrimp with 1 tablespoon all-purpose flour and shake off excess; set on a tray in the refrigerator while you prepare the batter.
Chill liquids
Place the measuring cup or bowl for the sparkling water over a bowl with ice or add ice to the sparkling water briefly so it is very cold. Cold liquid keeps the batter light and crisp.
Make tempura batter
In a medium bowl, combine 3/4 cup all-purpose flour and 2 teaspoons rice flour (or cornstarch) with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a separate small bowl whisk the beaten egg with the ice-cold sparkling water and 2 teaspoons ice-cold vodka (if using). Quickly pour the wet into the dry and mix very gently with a fork or chopsticks — leave some lumps; do not overmix. The batter should be thin, like heavy cream. Keep the batter chilled by setting the bowl over a larger bowl filled with ice; use immediately.
Heat oil
In a deep fryer or a heavy-bottomed pot, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter in: it should sizzle and float to the surface immediately and turn bubbly but not brown within 20–30 seconds.
Fry shrimp
Working in small batches (2–4 shrimp at a time), hold each dusted shrimp by the tail, dip into the chilled batter to coat evenly, allow excess to drip off gently, and carefully lower into the hot oil. Fry for 2–3 minutes until batter is puffed and pale golden. Avoid crowding the pot to maintain oil temperature. Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a sheet pan or on paper towels. Sprinkle lightly with remaining salt while hot. Repeat with remaining shrimp, reheating oil between batches if needed to maintain temperature.
Keep crispy
If making ahead, keep fried shrimp on a wire rack in a warm oven at 200°F (95°C) for up to 15–20 minutes to keep crisp. For best texture, serve immediately.
Spicy Citrus Aioli
Combine 1 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon orange zest, 1 tablespoon sriracha, 1 teaspoon gochujang (or 1/2 tsp cayenne), 1 teaspoon minced garlic, 1 teaspoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl.
Whisk until smooth and taste. Adjust seasoning: add more lime for brightness, more sriracha for heat, or a pinch more salt if needed. Chill the aioli at least 15 minutes to let flavors meld. If too thick, thin with 1–2 teaspoons water or more lime juice to reach desired consistency.
Garnish & Serve
Arrange fried shrimp on a serving platter. Spoon or pipe the spicy citrus aioli into a small bowl for dipping, or drizzle lightly over the shrimp.
Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds, and cilantro leaves. Serve with lime wedges for squeezing over the shrimp.
Serve immediately while tempura is hot and crisp.