Recipe courtesy of Haylie Duff
Episode: California Rolls
Print
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Shrimp Tempura:
  • 1 cup cornstarch
  • 1 cup all-purpose flour 
  • 1 1/2 cups club soda, cold 
  • 3 tablespoons black sesame seeds 
  • 1/2 teaspoon kosher salt, plus for sprinkling
  • 1 lemon, zested and juiced 
  • Peanut oil, for deep-frying 
  • 1 pound rock shrimp 
Spicy Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup fat-free Greek yogurt
  • 2 tablespoons sriracha hot sauce, plus to taste 
  • 1 teaspoon rice wine vinegar 
  • 1 teaspoon freshly squeezed lime juice 

Directions

For the shrimp tempura: Whisk together the cornstarch and flour in a large bowl. Gradually whisk in the club soda. Set the bowl into an ice bath and whisk the batter until smooth. Whisk in the sesame seeds, salt and the lemon juice and zest. Check the batter's consistency; it should coat the back of a spoon and shouldn't run when you pull a finger through it across the spoon. If needed, thicken with more flour.

In a deep-fryer, add peanut oil to the recommended fill line; or add 4 inches of oil to a large saucepan. Heat the oil to 350 degrees F. In batches, dip the shrimp in the batter and then transfer to the deep-fryer--do not over crowd. Fry until lightly golden, flipping occasionally, 3 to 4 minutes. Drain on a paper-towel-lined baking sheet and sprinkle with salt as soon as the shrimp come out of the fryer.

For the spicy sauce: Whisk together the mayonnaise, Greek yogurt, sriracha, rice wine vinegar and lime juice in a bowl until well blended. Taste for heat; add more sriracha as desired.

Serve the shrimp hot with the spicy sauce on the side, for dipping.

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