Name: The Victors DYNAMITE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 count large shrimp (16/20), peeled and deveined, tails on; 1 tbs all-purpose flour (for dredging); 1 tsp sea salt; 200 ml cold water (for batter); 3 count ice cubes; 140 g all-purpose flour (for batter); 20 g cornstarch (for batter); 1 count egg (large), lightly beaten; 1 liter vegetable oil (for deep frying); 1 count ripe mango, peeled and diced; 4 tbs mayonnaise (Japanese Kewpie preferred); 1 tsp sriracha; 1 tbs fresh lime juice; 1 tsp rice vinegar; 1 tsp honey; 0.5 tsp salt; 1 count ripe avocado, sliced thin; 1 tbs fresh chives, finely chopped; 1 tsp shichimi togarashi (Japanese seven-spice); 2 tbs soy sauce (optional, for serving); 2 count lemon or lime wedges (optional)

Method

Tempura Shrimp

Prep shrimp

Pat shrimp dry with paper towels. Make 3 shallow diagonal cuts along underside of shrimp to prevent curling and help them lay flat. Lightly season with 1/2 tsp of the sea salt. Dust each shrimp lightly with 1 tablespoon flour—this helps batter adhere.

Make batter

Place the cold water in a bowl with the ice cubes to chill; remove ice before mixing. In a medium bowl, whisk together 140 g flour and 20 g cornstarch. In a separate small bowl, beat the egg and add to the chilled water. Pour the egg-water into the dry ingredients and stir lightly with chopsticks or a fork just until combined — the batter should be lumpy and slightly thin. Do not overmix; small lumps are fine and keep the batter light and crisp.

Heat oil

Pour vegetable oil into a deep pot to about 3–4 inches deep (enough to fully submerge shrimp). Heat oil to 180°C (350°F). If you don’t have a thermometer, test by dropping a little batter — it should sizzle and rise steadily.

Fry shrimp

Working in batches (do not overcrowd), dip each floured shrimp into the batter, allowing excess to drip off, then gently lower into hot oil. Fry 2–3 minutes until batter is pale golden and shrimp are cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (100°C / 210°F) if desired while frying remaining shrimp.

Mango Sauce (sweet-spicy)

In a blender or food processor add diced mango, 4 tbs mayonnaise, 1 tsp sriracha, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp honey and 1/2 tsp salt. Purée until smooth. Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more lime for brightness. If sauce is too thick, thin with 1–2 tsp water. Transfer to a squeeze bottle or small bowl for serving.

Assembly & Garnish

On a serving plate or platter arrange avocado slices in a fan or line across the plate where you’ll place shrimp.

Place 3 fried tempura shrimp over the avocado per serving (for 12 shrimp total, this yields 4 servings). Drizzle or pipe the mango sauce over the shrimp in a zig-zag pattern. Alternatively, serve extra sauce on the side.

Sprinkle finely chopped chives evenly over the shrimp and avocado. Finish with a light dusting of shichimi togarashi — start with 1/4 tsp per serving and adjust to taste. Serve immediately with optional soy sauce and lemon/lime wedges.

Dynamite Recipe