Name: Tempura Shrimp with Hot and Sour Mango Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 to 20 pieces
Ingredients: ½ cup (125 ml) water; 1 ½ tsp (7.5 ml) rice vinegar; 1 ½ tsp sugar; ½ tsp (2.5 ml) sambal oelek; ¼ tsp ground cumin; 1 piece fresh ginger, about ½ inch (1 cm) long, peeled and sliced; ¾ cup (105 g) frozen mango cubes, thawed; 1 tsp roasted black sesame seeds; 1 lb (450 g) large shrimp (16-20), peeled with tails intact, deveined and patted dry; ¾ cup (125 g) white rice flour; ¼ cup (35 g) tapioca flour (see note); 1 tsp baking powder; ¼ tsp baking soda; ¾ cup (180 ml) sparkling water, very cold; ½ tsp (2.5 ml) rice vinegar; Vegetable oil (such as canola or corn), for frying

Ingredients

Mango Sauce

½ cup (125 ml) water
1 ½ tsp (7.5 ml) rice vinegar
1 ½ tsp sugar
½ tsp (2.5 ml) sambal oelek
¼ tsp ground cumin
1 piece fresh ginger, about ½ inch (1 cm) long, peeled and sliced
¾ cup (105 g) frozen mango cubes, thawed
1 tsp roasted black sesame seeds

Shrimp

1 lb (450 g) large shrimp (16-20), peeled with tails intact, deveined and patted dry
¾ cup (125 g) white rice flour
¼ cup (35 g) tapioca flour (see note)
1 tsp baking powder
¼ tsp baking soda
¾ cup (180 ml) sparkling water, very cold
½ tsp (2.5 ml) rice vinegar
Vegetable oil (such as canola or corn), for frying

Preparation

Mango Sauce

In a small pot, bring the water, vinegar, sugar, sambal, cumin and ginger to a boil. Remove from the heat and let sit for 10 minutes. Strain the liquid and compost the aromatics.
In a blender, purée the mango with the vinegar mixture until smooth. Season with salt. Pour into a bowl. Add the sesame seeds. Set aside.

Shrimp

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towel.
Thread the shrimp through the tails onto skewers about 8 inches (20 cm) long, making them as straight as possible (place only 1 shrimp on each skewer). Place on a plate and refrigerate.
In a bowl, combine the rice flour, tapioca flour, baking powder and baking soda. Add the sparkling water and vinegar. Whisk until smooth. Season with salt and pepper.
Coat a few shrimp at a time in the tempura mixture. Cook in the hot oil for 2 minutes or until slightly golden and crispy. Watch out for splattering. Drain on the baking sheet. Serve as an appetizer with the sweet and sour mango sauce.

Note from Ricardo

Tapioca flour is often found in the gluten-free aisle of most grocery stores. It is sometimes labelled as tapioca starch.

Tempura Shrimp with Hot and Sour Mango Sauce

Categories

Ingredients

Mango Sauce

Shrimp

Preparation

Mango Sauce

Shrimp

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set