Tempura Shrimp & Squid Ink Tonnarelli Recipe
crispy shrimp + sweet chili butter + shiitake mushrooms + shishito peppers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tempura Batter
In a bowl, mix the all-purpose flour and cornstarch. Slowly add the ice water, whisking gently until just combined. Do not overmix; some lumps are okay.
- 2
Fry the Shrimp
Heat the vegetable oil in a deep pan to 180°C (350°F). Dip the shrimp in the tempura batter and then carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 3
- 4
Cook the Tonnarelli
In a large pot of boiling salted water, cook the squid ink tonnarelli according to package instructions until al dente. Drain and set aside.
- 5
Prepare the Sweet Chili Butter
In a small saucepan, melt the butter and stir in the sweet chili sauce. Heat until warmed through.
- 6
Combine and Serve
In a large serving bowl, combine the cooked tonnarelli, sautéed mushrooms and peppers, and top with the crispy tempura shrimp. Drizzle with the sweet chili butter before serving.
