APPLE RHUBARB CHERRY COBBLER
Rhubarb is a red or green vegetable that looks a bit like celery and has a tangy flavor. It’s usually in season between April and June. When cooked, it becomes tender quickly. I love mixing...
ROCK SHRIMP TEMPURA
Jason Glover
4
10 minutes
5 minutes
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 starch1 cup flour
1 egg1/2 cup water
Arugula, for servingOil, for frying
Thai Butter Aioli Sauce
4 tbsp butter
¼ cup sweet Thai chili sauce
½ cup mayonnaise
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Directions
- Fill a large pot with a couple inches of oil and heat over medium-high heat to about 365°F.
- 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.)
- Dredge the shrimp pieces in the potato starch then dip into the tempura batter. Fry until golden brown.
- 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.
- Toss the fried shrimp in a few tablespoons of the aioli and toss to coat. Serve over a bed of arugula.
