Shrimp Tempura

🧂 Ingredients

• 1 pound jumbo or extra-large raw tail-on shrimp

  deveined and shell removed
• 2 tablespoons all-purpose flour
• 1 egg
• ½ cup ice-cold water
• ⅔ cup corn starch
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• Ice cubes
• ¼ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Neutral oil for frying

  such as vegetable oil or canola oil

Instructions

• 1 For the shrimp: Lay the shrimp out in a single layer and dust both sides with
  the all-purpose flour.
• 2 Place a large, deep skillet or Dutch oven over medium-high to high heat and add
  about 2" of oil. Heat the oil to 375° F.
• 3 For the batter: When the oil is almost hot, make the batter. In a medium bowl,
  whisk together the egg and water. Then add corn starch, flour, and salt, and
  stir with fork. Do not overmix. It's ok if the batter is a bit lumpy. Then place
  a few ice cubes in the batter to keep it cold.
• 4 Dip individual shrimp into the batter to coat, and then carefully drop into the
  hot oil. Repeat with a few more shrimp. Do not overcrowd the skillet.
• 5 Fry until light golden color, about 2-3 minutes, and remove shrimp to a paper
  towel as they finish cooking.
• 6 For the sauce: In a small bowl, stir together all sauce ingredients.
• 7 Serve tempura shrimp while it's hot and crispy, with sauce for dipping.

Nutrition Info