Spicy Mayo Tempura
What You Will Need
Ingredients
- 8 shrimp
- 2 Tbsp. potato starch
- 1 Japanese eggplant, 1/4" vertical slices
- ½ kabocha squash, sliced 1/4" thick
- 2 lotus roots, sliced 1/4" thick
- 8 shiitake mushrooms, stems removed
- ½ cup cake flour
- ½ cup potato starch
- ¾ cup ice-cold water
- 1 egg
- vegetable oil, for frying
- 4 bowls steamed rice, for serving
Seasoning
- Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs), to taste
Sauce Mix
- 3 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 2 Tbsp. mirin
- 2 Tbsp. sugar
- 1 Tbsp. dashi
- 2 Tbsp. water
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/wuuQvhn9jgg
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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.
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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.
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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.
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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.
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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!
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