Shrimp and Vegetable Tempura (with Sriracha Dipping Sauce

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 3 Carrots, large
  • 1 1/2 cups Green beans
  • 1/2 Kobocha squash, Small

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha

• Baking & Spices

  • 2 tbsp Cornstarch
  • 2 Kosher salt & freshly ground black pepper
  • 1 1/4 cups White rice flour

• Oils & Vinegars

  • 1 Peanut or vegetable oil
  • 2 tsp Rice wine vinegar

• Drinks

  • 1 1/2 cups Club soda

Found on fashionablefoods.com

Description

Ingredients

• 1 Pound Shrimp, peeled and deveined
• 1 ½ Cups Green Beans
• ½ Small Kobocha Squash (or butternut squash)
• 3 Large Carrots
• Peanut or Vegetable Oil, for frying
• 1 ¼ Cups White Rice Flour
• 2 Tablespoons Cornstarch
• 1 Egg Yolk
• 1 ½ Cups Club Soda
• Kosher Salt & Freshly Ground Black Pepper
• ½ Cup Mayonnaise, I use this Paleo Mayo
• 2 Teaspoons Rice Wine Vinegar*
• 2 Tablespoons Sriracha, add more or less depending on the heat level you like
• Kosher Salt & Freshly Ground Black Pepper, to taste

Directions

• Start by prepping all of your veggies. You want to have everything ready before you make the coating and start frying – this makes the whole process much easier! Make sure the shrimp are patted very dry with paper towels. Set all of the veggies aside while you heat the oil and make the coating. Pour oil into a large pot, allowing it to come up about 3 inches. Attach a candy thermometer to the pot and turn the heat on to high. Allow the oil to heat up to 375º. This will take approximately 10 minutes, depending on your stove and the size of the pot. While the oil is heating up, make the batter. Whisk together the rice flour, cornstarch, egg yolk, club soda, and season the mixture with salt and pepper. Get the batter as smooth as possible. Once your oil has heated up, begin dipping the veggies, one by one, into the batter until well coated. Allow some excess to drop off and then gently add them into the hot oil. Fry the veggies for 1-2 minutes or until lightly golden and crisp. Transfer the veggies to a baking sheet that is lined with paper towels to soak up any excess oil. Repeat in batches until all the veggies are fried*. Next, batter and fry the shrimp in the same manner.
• In a small bowl, whisk together the mayo, vinegar, sriracha, salt and pepper until smooth. Serve alongside the tempura for dipping.