Tempura Shrimp with Sweet Chili Mayonnaise
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INGREDIENTS
For the Shrimp
- • --- 20-25 shrimp 21/30 count, about 750g
- • --- 1 teaspoon salt
- • --- ¼ teaspoon black pepper
- • --- ½ teaspoon garlic powder
- • --- ½ teaspoon sweet paprika
- • --- 1 teaspoon lime or lemon zest
- • --- 1 tablespoon lime or lemon juice
For the Tempura Batter
- • --- 1 egg
- • --- 1 cup (250ml) very cold sparkling water
- • --- 1 cup (150g) all-purpose flour
- • --- 3 tablespoons (45g) cornstarch
- • --- 1 pinch salt
For Frying
- • --- 1 liter sunflower oil
For the Sweet Chili Mayonnaise
- • --- 1 cup (250g) mayonnaise
- • --- 4 tablespoons (60g) sweet chili sauce
- • --- 1 tablespoon (8g) hot chili sauce (Sriracha)
- • --- 2 tablespoons (15ml) lime juice
METHOD
First, prepare the tempura batter:
- 1. In a bowl, whisk the egg. Add the cold sparkling water, stirring gently so as not to lose the carbonation, then add the flour, cornstarch, and salt. Stir lightly, just enough for the ingredients to combine. It's okay if there are a few small lumps, as this makes the batter crispier. Keep the batter in the refrigerator until ready to use.
- 2. Meanwhile, clean the shrimp by removing the head, shell, and using a toothpick, the black vein from their backs. Make two small incisions on the underside of each shrimp where it naturally curls, then gently press it flat on a work surface so it straightens out and doesn't curl during frying. Repeat with the remaining shrimp. Place them in a bowl and add the salt, pepper, garlic, paprika, and the lime juice and zest. Mix well. Let them marinate for 10-15 minutes.
- 3. Heat the sunflower oil in a pan. Dip the shrimp into the cold batter and fry them for 2-3 minutes until they turn golden and crispy, flipping them once halfway through frying. If the oil is too hot, slightly lower the heat so the batter has enough time to cook properly and become crispy without over-browning. Transfer them to a plate lined with absorbent paper (paper towels).
For the Sweet Chili Mayonnaise:
- 1. In a bowl, mix the mayonnaise, sweet and hot chili sauces, and lime juice. Serve the shrimp immediately, while they are hot and crispy, accompanied by the Sweet Chili Mayonnaise.
