Tempura Shrimp with Sweet Chile Dipping Sauce - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Tempura Shrimp with Sweet Chile Dipping Sauce



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    Set your tastebuds on fire with this sweet and spicy shrimp dish.

    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
    1 Egg
    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