Shrimp Tempura Recipe
Crispy deep-fried shrimp, served with our home-style sweet & sour chili sauce.
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Ingredients
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Shrimp Tempura
Sweet & Sour Chili Sauce
Method
Shrimp Tempura
- 1
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on for presentation. Rinse under cold water and pat dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine the tempura batter mix with ice-cold water. Stir gently until just combined; do not overmix. The batter should be lumpy.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
- 4
Fry the Shrimp
Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.
Sweet & Sour Chili Sauce
- 5
Combine Ingredients
In a small saucepan, combine the ketchup, rice vinegar, sugar, soy sauce, sriracha sauce, and minced garlic. Stir well to combine.
- 6
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Heat the saucepan over medium heat until the sauce begins to simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens, about 2-3 minutes. Remove from heat and let cool slightly.
- 7
Serve
Transfer the sweet & sour chili sauce to a serving bowl. Serve alongside the crispy shrimp tempura.