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  • 08/01/2015

Shrimp Tempura with Sweet Chili Sauce

Serves 4

12 U-10 shrimp
1 cup tempura butter
Sweet chili sauce* available at Asian markets

Preheat 3 cups of vegetable oil in a heavy gauge pot to 340 degrees or preheat a fryer to 340 degrees.

FOR THE TEMPURA BATTER:
1/2 cup flour
1/2 cup corn starch
1/8 cup baking powder
1/2 cup cold water
salt

Mix all of the ingredients together and keep cold until ready to use.

TO FRY:
Hold the shrimp by the tail and dip them one by one in the tempura batter. Carefully place them in the fryer oil and fry fro 2-3 minutes. Remove the shrimp from the oil and allow them to “drain” for 1 minute or so.

Serve with sweet chili sauce.