Tempura Shrimp with Hot and Sour Mango Sauce

Tempura Shrimp with Hot and Sour Mango Sauce

  • Preparation 30 min
  • Cooking 15 min
  • Servings 1
  • Makes 16 to 20 pieces
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

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

  • Shrimp

Note from Ricardo

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

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set

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This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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