When I created this dish my intention was to create a fusion of tempura shrimp and a shrimp popper. The light tempura batter goes perfect with garlic mayo and a zesty sprinkle of freshly squeezed lime juice. A wonderful addition to any dinner spread!
Serves 3-4
Ingredients
Peanut oil for frying
500 grams peeled shrimp
1 ½ cups water with ice
1 cup all purpose flour
2 egg yolks
Sea salt
Garlic Mayo
Fresh Lime wegdes
Preparation
In a deep pan, heat 2 inches of peanut or neutral oil to 180 degrees Celsius.
Slice each peeled shrimp lengthwise, or just skip this step altogether.
Coat the shrimp in a thin layer of flour
In a bowl, combine 1 1/2 cups of water and ice. Mix in 1 cup flour and 2 egg yolks, then add the water. You can also add texture and flavor by using cooled soda water or beer.
The batter should be runny and light.
Dredge the shrimp in flour before dipping them in the batter.
Fry for less than 5 minutes in small batches until the exterior is golden brown.
Drain on paper towels and sprinkle with sea salt.
Serve immediately with garlic mayonnaise and lime wedges, and save space for seconds!
Atlas Curates 