Ingredients
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 12 oz Seltzer may not need it all
- 3 cups Vegetable oil
- 1 pound Shrimp peeled and deveined, tail off
- 1/4 cup Cornstarch
Sweet Chili Sauce
- 1/2 cup Water
- 3 tbsp Rice wine vinegar
- 2 tbsp Sugar
- 1/4 tsp Fresh ginger minced
- 1 clove Garlic minced
- 1/2 tsp Red pepper flakes
- 1 tsp Ketchup
- 1 tsp Cornstarch
Instructions
- For the sauce: Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, red pepper flakes, ketchup and cornstarch; simmer for 5 minutes or until it starts to thicken. Pour into a bowl and refrigerate until ready to serve.
- In a bowl, mix together the flour, baking powder, and pinch of salt. Slowly whisk in the seltzer until the batter is thick and free of any lumps.
- In a pot heat the oil on medium heat. (Make sure the oil is hot)
- Coat the shrimp in cornstarch and then dip into the batter (allowing the excess to drip off) and then slowly immerse the battered shrimp into the hot oil. Work in batches if needed as to not overcrowd the oil.
- Cook for 2 - 4 minutes and gently turn the pieces over and cook until golden brown, about another 2 - 4 minutes. Drain on a paper towel lined plate and serve with the sauce.
Video
Nutrition
Calories: 176kcal | Carbohydrates: 15g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1235mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 345mg | Iron: 3mg
Tempura Shrimp w/ Sweet Chili Sauce
Ingredients
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 12 oz Seltzer may not need it all
- 3 cups Vegetable oil
- 1 pound Shrimp peeled and deveined, tail off
- 1/4 cup Cornstarch
Sweet Chili Sauce
- 1/2 cup Water
- 3 tbsp Rice wine vinegar
- 2 tbsp Sugar
- 1/4 tsp Fresh ginger minced
- 1 clove Garlic minced
- 1/2 tsp Red pepper flakes
- 1 tsp Ketchup
- 1 tsp Cornstarch
Instructions
- For the sauce: Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, red pepper flakes, ketchup and cornstarch; simmer for 5 minutes or until it starts to thicken. Pour into a bowl and refrigerate until ready to serve.
- In a bowl, mix together the flour, baking powder, and pinch of salt. Slowly whisk in the seltzer until the batter is thick and free of any lumps.
- In a pot heat the oil on medium heat. (Make sure the oil is hot)
- Coat the shrimp in cornstarch and then dip into the batter (allowing the excess to drip off) and then slowly immerse the battered shrimp into the hot oil. Work in batches if needed as to not overcrowd the oil.
- Cook for 2 - 4 minutes and gently turn the pieces over and cook until golden brown, about another 2 - 4 minutes. Drain on a paper towel lined plate and serve with the sauce.
Video
Nutrition
Calories: 176kcalCarbohydrates: 15gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 286mgSodium: 1235mgPotassium: 91mgFiber: 1gSugar: 6gVitamin A: 74IUVitamin C: 5mgCalcium: 345mgIron: 3mg
Tried this recipe?Let us know how it was!