For the Sauce:
¼ Cup Water
¾ Cup Sugar
3 Tbsp. Sambal Chile Paste- in Asian section of market or substitute hot sauce to taste
3 Tbsp. Cider Vinegar
Salt to Taste
· Combine all the ingredients in a saucepot, stir to dissolve sugar, bring to a boil. Remove from the heat and cool in the refrigerator at least 2 hours to allow sauce to thicken. Reserve to serve with the tempura shrimp.
For the Shrimp:
1 Cup All Purpose Flour
½ Cup Cornstarch
1 tsp. Baking Powder
1 tsp. Salt
1 Cup Cold Water
18 Shrimp- 21-25 size, peeled, de-veined, butterflied
As Needed Vegetable Oil for Frying
To Taste Salt and Black Pepper
· Sift together into a bowl the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.
· Heat a deep fryer with vegetable oil to 350ºf. Dip each shrimp into the tempura batter. Let excess batter drip off and carefully place in the fryer one by one. Fry only 4 shrimp at a time until a light golden color. Drain on paper towels. Serve immediately with the sweet chile sauce. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnedu.com