Shrimp Tempura And Sweet Potato Fries Recipe

Prepare shrimp

Rinse and pat shrimp dry with paper towels. Using a small sharp knife, make three shallow slits on the underside of each shrimp to help them straighten when cooked. Leave the tails on. Lightly dust each shrimp with 1/4 cup flour and shake off excess. If desired, insert a toothpick through the tail and body to keep shrimp straight while frying.

Make batter

Place 1 cup cold sparkling water and 4 ice cubes in a metal or chilled bowl to keep the batter cold. In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 large egg, 1/2 tsp baking powder and 1/2 tsp salt just until combined—do not overmix; a few lumps are fine. Pour the cold sparkling water into the flour mixture and gently stir once or twice until incorporated. Keep the batter very cold (set the bowl in another bowl with ice if necessary).

Heat oil

Pour 1 to 1.5 cups neutral vegetable oil into a deep skillet or medium pot to a depth of about 1.5–2 inches (enough for shallow-deep frying). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float to the top quickly.

Fry shrimp

Working in small batches (3–4 shrimp at a time), dip each floured shrimp into the cold batter, letting excess drip off, then gently lower into hot oil. Fry until batter is light golden and crisp, about 2–3 minutes, turning once. Avoid overcrowding. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet to drain and keep crisp. Keep in a warm (not hot) oven if making multiple batches.

Season and finish

Lightly sprinkle the cooked shrimp with a pinch of salt while hot. Remove toothpicks before serving.

Prep and soak

Preheat oven to 425°F (220°C). Cut the scrubbed sweet potatoes into 1/4–1/2 inch thick fries, trying to keep even size. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps crisp them).

Dry and coat

Drain the fries and pat completely dry with clean towels. Toss the dried fries with 1 tsp cornstarch, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Bake

Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet (use two sheets if needed to avoid crowding). Bake at 425°F (220°C) for 12 minutes, flip fries, then bake another 8–12 minutes until edges are caramelized and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.

Optional: Fry for extra crisp

Alternatively, heat neutral oil in a heavy pot to 350°F (175°C) and fry fries in small batches 2–3 minutes until golden; drain on paper towel and toss with a pinch more salt.

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp gochujang, 1 tbsp fresh lime juice, 1/2 tsp honey, 1/2 tsp sesame oil, 1/2 tsp minced garlic and 1/8 tsp salt. Whisk until smooth. If too thick, add up to 1 tsp water to reach desired dipping consistency. Taste and adjust: more gochujang for heat, more honey for sweetness, or more lime for brightness. Refrigerate until ready to serve.

Plate warm sweet potato fries alongside crispy shrimp tempura. Spoon gochujang aioli into a small ramekin. Garnish shrimp and fries with finely chopped scallions and toasted sesame seeds. Serve with lime wedges to squeeze over shrimp or fries. Serve immediately for best crispness.