These tender shrimp are tempura battered, fried until golden and served with a sweet and spicy sriracha sauce.
Prep Time: 15 mins • Chill Time: 20 mins • Cook Time: 10 mins • Makes: 4 servings
INGREDIENTS
- 1 dozen large shrimp, peeled and deveined
- ½ tsp baking soda
- 2 tsp salt
- 1 tsp sugar
Tempura Batter
- 1 cup soda water, cold
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 2 tsp salt
Sriracha Sauce
- 1/4 cup sodium-reduced soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/3 cup Sriracha Sauce
- 1 Tbsp sesame oil
DIRECTIONS
- Combine baking soda, salt, and sugar in a bowl. Toss shrimp in the mixture until well coated. Let sit in the fridge for 20 minutes.
- While the shrimp is chilling, make the sriracha sauce.
- Combine soy sauce, rice vinegar, sugar, garlic powder and ground ginger in small sauce pan. Bring to boil and stir just until sugar dissolves.
- Remove from heat and stir in sriracha sauce and sesame oil. Set aside.
- Heat oil in a wok or heavy-bottomed pot to 375°–390°F.
- In a large bowl, whisk together cold soda water, flour, baking powder, and salt until there are no dry lumps. Do not overmix!
- Working in batches, dip shrimp into the batter then carefully lower into the hot oil. While shrimp is frying, dip a fork into the batter and drizzle across the shrimp to create a lacy crust. Cook tempura until light golden brown on all sides, about 3–5 minutes. Transfer shrimp to a plate lined with paper towels to drain excess oil. Serve immediately with sweet and spicy sriracha sauce.
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