Crispy Wok Fried Shrimp Tempura Recipe
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
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Ingredients
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Shrimp Tempura
Vegetables
Malaysian Curry Aïoli
Method
Shrimp Tempura
- 1
Prepare Tempura Batter
In a mixing bowl, combine the tempura batter mix and ice water, whisking gently until just combined. Do not overmix; a few lumps are okay.
- 2
- 3
Fry Shrimp
Dip each shrimp in the tempura batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches, ensuring not to overcrowd the pan.
- 4
Cook the shrimp for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Vegetables
- 5
Fry Vegetables
In the same oil, add shishito peppers and shimeji mushrooms. Fry for 2-3 minutes until they are tender and slightly crispy.
Malaysian Curry Aïoli
- 6
Prepare Aïoli
In a small bowl, combine mayonnaise, Malaysian curry paste, lime juice, minced garlic, and salt. Mix well until smooth.