Shrimp Tempura

Ingredients

• 1 pound jumbo or extra-large raw tail-on shrimp (deveined and shell removed)
• 2 tablespoons all-purpose flour
• 1 egg
• 1/2 cup ice-cold water
• 2/3 cup corn starch
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• Ice cubes
• 1/4 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. 1

   For the shrimp: Lay the shrimp out in a single layer and dust both sides with the all-purpose flour.

2. 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. 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. 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. 5

   Fry until light golden color, about 2-3 minutes, and remove shrimp to a paper towel as they finish cooking.

6. 6

   For the sauce: In a small bowl, stir together all sauce ingredients.

7. 7

   Serve tempura shrimp while it's hot and crispy, with sauce for dipping.