Along with sushi, tempura is one of the most common Japanese dishes served outside of Japan.. Juicy plump shrimp and fresh vegetables are dunked in lumpy batter and deep-fried to a light, crunch. Dunking the tempura into a creamy Sriracha dipping sauce, makes it even more addictive!

 

Ingredients:

 

Dipping Sauce:

  • 1 cup (240 ml) mayonnaise
  • ¼ cup (60 ml) sriracha
  • 3 tablespoons (45 ml) sweet soy sauce

 

Tempura:

  • 1 cup (240 ml) flour
  • 1 teaspoon (5 ml) salt
  • 1 egg
  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (240 ml) cold sparkling water
  • ½ cup (120 ml) ice water
  • Vegetable oil, for deep frying
  • Cornstarch, for dredging
  • 10 shrimp, peeled and deveined
  • 6-8 small rainbow carrots, peeled and quartered
  • 1 Japanese eggplant, cut into ½ inch (1.25 cm) slices
  • 10 shiitake mushroom caps

 

Method:

 

For the Dipping sauce:

  • In a bowl, combine the mayonnaise, sriracha, and sweet soy. Mix well. Refrigerate until needed.

 

For the Tempura:

  • In a bowl, sift together the flour and salt. Add the egg, oil, sparkling, and ice water. Beat until combined, but still a bit lumpy.
  • In a large heavy-bottomed pot, heat the oil to 325 F (160 C). Dredge the shrimp in cornstarch, then dip in the batter and carefully lower into the hot oil. Fry until golden brown, 1-2 minutes.
  • Transfer the shrimp out of the oil and drain on a paper towel-lined plate. Repeat these steps with the vegetables.
  • Serve immediately with the dipping sauce.