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Tempura Shrimp With Chipotle Dipping Sauce, Side Of Cucumber Salad Recipe

  • 2servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsNatrium, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Tempura Shrimp:

  2. 1 lb. raw, peeled, deveined shrimp ($5 frozen at Wal-Mart)

  3. 1 egg , beaten

  4. 1 cup ice COLD water

  5. 1 cup flour , sifted

  6. Chipotle Dipping Sauce:

  7. 1 7oz. can of chipotle peppers in adobo sauce (about 1/4 can is what you need, reserve the rest for a later date )

  8. 4 garlic cloves

  9. 1/4 cup of mayo

  10. 1/4 cup of sour cream

  11. cucumber Salad:

  12. 1 large english cucumber (seedless)

  13. 3 TBSP of rice wine vinegar

  14. 1 TBSP veg oil

  15. kosher salt to taste

  16. 1 tsp sesame seeds

Instructions Jump to Ingredients ↑

  1. Thaw, peel and devein shrimp.

  2. Make cucumber salad first, so it has time to marinate while preparing dinner.

  3. Cut cucumber in 1/2 horizontally, and then in quarters, slice into bite size pieces.

  4. Place in medium bowl.

  5. Add vinegar, oil and salt. Toss to coat.

  6. Sprinkle with sesame seeds. Cover and set aside.

  7. Make dipping sauce.

  8. Take garlic cloves and mince them, or chop in a food processor. I used a small fodd processor and added the chipotle peppers with a little of the sauce, about 1/4 can, blend it all up until fine.

  9. Add mayo and sourcream and process until smooth. Set aside.

  10. Put about 1 inch of vegetable oil in pan heat thouroughly on med to med high heat. While that is warming, make batter.

  11. In large bowl beat one egg.

  12. Add ice cold water, add ice to it and just use 1 cup of the water.

  13. Blend egg and water together. Add 1 cup sifted flour, mix until combined, being careful not to over stir. This should be a batter consistency now. Add shrimp and toss to coat.

  14. Test your oil by carefully dipping in one of the shrimp or the edge of it. If it bubbles immediately, it is ready. If it doesn't do anything, wait a few more minutes.

  15. Once oil is ready, add first batch of shrimp, cook a couple minutes on each side until light golden color. Drain on a paper towel covered plate, repeat with the remaining shrimp.

  16. Plate shrimp with dipping sauce side and cucumber salad. Enjoy the spicy, smoky goodness of the shrimp with sauce. Cool your palate down with cucumber salad. Enjoy!!!

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