Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Ingredients
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Dipping Sauce:
1 egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
Tempura Batter:
¾ cup ice water
¾ cup all-purpose flour
1 egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined
Directions
To make the dipping sauce: Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
To make the batter: Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Recipe Tip
You can substitute white wine vinegar for rice vinegar if desired.
Editor's Note:
This recipe contains raw egg. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.