Ebi Tempura With Ginger and Lime Dipping Sauce

What you will need:

1 Lb. Large Tiger Shrimp, peeled and deveined and tail on

Tempura batter

Canola Oil for frying

Ginger and Lime Dipping Sauce

TEMPURA BATTER

1 Cup All-purpose flour

½ Tbsp. Japanese Mayonnaise mixed with splash of water

3 Oz. Ice water

4-6 Oz. Sparkling water

1 Tbsp. Corn starch

Ice cubes

DIPPING SAUCE

1 Lime, juiced

1 Tbsp. Honey

1 Tbsp. Patricia and Paul’s Lime infused olive oil

1 Tbsp. Patricia and Paul’s Blackberry Ginger Balsamic Vinegar

1 Tbsp. Fish sauce

1 Tsp. Soy sauce

1 Large Garlic clove, minced

½ Tsp. Fresh ginger, grated

½ Tsp. Chili crunch oil

1 Green onion, sliced

Preparation:

1) Make your dipping sauce. Whisk all the ingredients in a bowl and let sit for at least ½ hour to let the flavors marry. Whisk again before serving.

2) Add enough oil to a large pot so that you have at least two inches of oil. Heat until it is 355 – 375 degrees F.

3) Prep your tempura batter ingredients. You want everything to be very cold. Start by having your water and sparkling water in the refrigerator and ice cold. Sift the flour and cornstarch into a bowl and put that in the refrigerator for at least ½ hour to chill.

4) While your tempura batter ingredients are chilling, prep the shrimp by removing the shells and deveining the shrimp. (You can often buy them already prepped to this point saving you time.)

5) Place the shrimp on a cutting board and working with one shrimp at a time, hold the shrimp so its underside is facing up (the tail and the cut ends will face up), and using a little paring knife, cut small slices along the whole shrimp so that the shrimp lays flat rather remaining curled. Don’t cut all the way through. Straighten out the shrimp and put it to the side. Do this with all the shrimp.

6) Make the tempura batter. In a large bowl, add the Japanese mayonnaise and a few tablespoons of the chilled water. Stir until it is well combined and loose. Add the rest of the cold water and about 2 ounces of sparkling water to the bowl. Start adding the chilled flour and cornstarch mixture a third at a time. Mix gently. Don’t over mix. Add additional sparkling water as needed to create a thick pancake batter consistency. Add a couple of ice cubes to the mix to keep it ice cold.

7) Check your oil to make sure it is the right temperature. (355 – 375 degrees F) Use a thermometer or do the batter test. Drop a little batter into the oil and when it fries up immediately, it is ready.

8) Dry the shrimp with a paper towel again. Dip them in the batter and then carefully place them into the oil. Make sure not to overfill the pot. (Keep the batter cold in the refrigerator between batches if necessary.)

9) Fry for about 2 minutes or until crispy but don’t let them get brown. Tempura should be light in color and crispy.

10) Once cooked, place on a paper towel lined plate for just a minute to remove excess oil. Serve the shrimp on a platter with a bowl of the dipping sauce on the side. Enjoy!

Recipe by MyCuratedTastes