A favorite item from the Koi restaurant that burned down in Lehi. Use fairly big shrimp. I have never seen "rock shrimp" for sale in any store.
Note that Panda Express' Honey-Walnut Shrimp is very similar except that the sauce has honey in it and the garnish is pralinéd walnut pieces.
Well, I can eat the whole thing in a couple of minutes.
| 1 | egg yolk |
| ¾ cup | ice water |
| ⅓ cup | flour |
...or simply use a store-bought tempura batter and follow the package instructions.
| 8 oz | rock shrimp |
| — | oil for deep frying |
| — | carrot, julienned as a garnish |
| ¼ cup | mayonnaise |
| 2 tsp | garlic-chili sauce (Tobanjan) |
| 2 tsp | lime juice |
1. Make the tempura batter. Mix the ingredients lightly; don't try for homogeneity. Make the spicy-creamy sauce by mixing ingredients thoroughly. Julienne the carrot.
2. Shell and devein the shrimp. Leave the tails (or not). Straighten them or not as you wish.
3. Heat oil to 360°. Dip shrimp in tempura batter and fry for 2 minutes. Drain on paper towel.
4. Dip the shrimp into the sauce, then plate. Garnish with carrot. Serve immediately.