Name: ROCK SHRIMP TEMPURA
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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; 4 tbsp butter; ¼ cup sweet Thai chili sauce; ½ cup mayonnaise; Cutting board; Chef’s knife; Large pot; Mixing bowl; Small saucepan

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.

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

377

Author

Chef JR Oao

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

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 need 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.