ROCK SHRIMP TEMPURA

Rock Shrimp Tempura with Thai Butter Aioli Sauce is the perfect starter for an at-home sushi night. The potato starch ensures a super crunchy exterior and the sauce is the perfect mix of sweet and spicy. 

INGREDIENTS

6-8 large shrimp, peeled, deveined, and cut into ½” pieces
Potato starch 
1 cup flour
1 egg 
1/2 cup water 
Arugula, for serving 
Oil, for frying 

Thai Butter Aioli Sauce 
4 tbsp butter
¼ cup sweet Thai chili sauce 
½ cup mayonnaise 

Tools
Cutting board
Chef's knife 
Large pot 
Mixing bowl
Small saucepan

DIRECTIONS:

1. Fill a large pot with a couple inches of oil and heat over medium-high heat to about 365°F. 
2. Make a tempura batter by whisking together the flour, egg, and about 1/2 cup water. Mix until smooth and the consistency of pancake batter. (You may beed to add a bit more water to thin it out.) 
3. Dredge the shrimp pieces in the potato starch then dip into the tempura batter. Fry until golden brown. 
4. For the Thai Butter Aioli, melt the butter in a medium saucepan. Whisk together the sweet Thai chili sauce and mayonnaise in a small bowl. Once the butter is melted, whisk it into the sauce. 
5. Toss the fried shrimp in a few tablespoons of the aioli and toss to coat. Serve over a bed of arugula.