How to make it
Peel shrimp and make diagonal cuts on shrimp to help straighten. Remove moisture well from all the ingredients and sprinkle potato starch lightly over eggplant. Cover with plastic and keep in the fridge until ready to use.
Make the sauce: Place all sauce mix ingredients into a small sauce pan and bring them to a boil. Once boiling, reduce heat and continue to simmer until the sauce is reduced and thickened. Remove from heat and set aside until ready to serve.
Make batter: Sift cake flour and potato starch. Mix ice-cold water and egg in a medium bowl. Add flour to egg mixture, and mix with chopsticks. Do not overmix.
In a large pot, heat enough vegetable oil to deep fry your tempura to 375 °F. Dip vegetables and shrimp in batter, and deep-fry until they float and are cooked through.
Drizzle some Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs) over the steamed rice. Place Tempura on top of rice and top with more Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs). Serve with the sauce mix for dipping. Enjoy!