Do you ever go to a restaurant and think – this appetizer is so good – there is no way I could ever make this at home? Thai Chili Shrimp Tempura is one of those appetizers. Every time we make it – all I do is talk about how I can’t believe this didn’t come from a restaurant. And I still can’t believe that we can EASILY make this in our kitchen.
1 pound Gulf shrimp, peeled, deveined with tails on
Tempura Seafood Batter mix
9 ounce bottle Thai Style Chili Sauce
1/4 cup mayonnaise
In a medium bowl mix the Thai Style Chili Sauce with mayonnaise. Set aside.
Pour vegetable oil into medium sauce pan filling no more than 1/3 full. Heat oil to 375 degrees.
Follow tempura seafood batter mix instructions for 1 pound of shrimp. Be sure to use ICE COLD water! Dip shrimp into batter and shake off excess.
Fry shrimp in small batches for about 3 minutes or until light golden brown.
Remove shrimp with slotted spoon. Toss shrimp in the bowl of Thai Chili Sauce mixture.