Tempura Shrimp with Hot and Sour Mango Sauce
Tempura Shrimp with Hot and Sour Mango Sauce
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
Instructions
- 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.
Tempura Shrimp with Hot and Sour Mango Sauce