Crispy Pink Shrimp & Yuzu Kosho Dip Recipe
Make Crispy Pink Shrimp & Yuzu Kosho Dip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Pink Shrimp
Yuzu Kosho Dip
Method
Crispy Pink Shrimp
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in cold sparkling water until the batter is smooth and thick.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Dip each shrimp into the batter, allowing excess batter to drip off. Carefully place the battered shrimp in the hot oil and fry in batches for about 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Yuzu Kosho Dip
- 5
Combine Ingredients
In a small bowl, combine the yuzu kosho, mayonnaise, fresh lime juice, and sesame oil. Mix well until smooth and creamy.
- 6
Garnish
Fold in the chopped green onions into the dip mixture and stir to combine.
