Sweet Sriracha Shrimp Tempura Recipes
SWEET SRIRACHA SHRIMP TEMPURA
Sweet and spicy all wrapped up into a simple sauce that is drizzled on top of shrimp tempura. This Crunchy Sweet Sriracha Shrimp is too good to pass.
Provided by Natsuko Mazany
Time 13m
Yield 15-20 servings
Number Of Ingredients 0
Steps:
- Mix together Sriracha, Thai sweet chili sauce and mayo in a small bowl.
- Next, dip shrimp into flour. During this, heat the oil at a medium-low heat.
- Beat egg and then dip the floured shrimp into the egg mixture.
- Dip the shrimp into panko. Be sure that they are completely covered with the breadcrumbs.
- Once the oil is ready at 375°F, fry the shrimp until golden brown; this should not take longer than 5 minutes.
- Last, drizzle sauce then Sriracha on shrimp. Finish up with a sprinkle of chopped green onions. Enjoy!
SRIRACHA SHRIMP
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.
SRIRACHA-HONEY-WALNUT SHRIMP
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp and cooked through, 3 to 5 minutes. Drain on paper towels and season with salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Combine sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium heat; cook, undisturbed, until light golden, about 5 minutes. Add walnuts; cook, stirring, until deep golden, about 1 minute. Transfer to a parchment-lined baking sheet in a single layer. Season with salt. Let cool completely while preparing the shrimp.
- Meanwhile, in a large bowl, whisk mayonnaise, honey, sriracha, and lemon juice; season with salt.
- Heat 2 inches safflower oil to 375 degrees over medium heat in a heavy-bottomed pot or deep skillet. In a separate large bowl, whisk together egg yolk, club soda, and 1/2 teaspoon salt. Gently stir in rice flour. Season shrimp with salt. Holding each by the tail, dip shrimp in batter one at a time and fry in small batches until crisp, 1 to 2 minutes. Remove with slotted spoon. Drain on paper towels. (Allow oil to return to 375 degrees between batches.)
- Transfer shrimp to bowl with mayonnaise mixture. Toss to coat. Stir in walnuts. Serve immediately with lemon wedges over a bed of fresh steamed broccoli.
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