Tempura Shrimp with Honey Mustard Sauce
Maximum appetizer or dinner luxury for any day of the week.
Ingredients
For the Honey Mustard Dipping Sauce:
- 1/4 cup Dijon mustard
- 1 tablespoon yellow prepared mustard
- 3 tablespoons honey
For the Tempura Shrimp:
- 12 large raw shrimp peeled and deveined with tails on
- 3 teaspoons sifted corn starch
- 1/4 cup ice cold water
- 1 egg beaten
- 3 tablespoons sifted flour
- 1 cup canola oil amount may vary depending on size of pan
Instructions
For the Honey Mustard Sauce:
- In a small bowl add Dijon mustard, yellow mustard, and the honey. Whisk together and set aside.
For the Tempura Shrimp:
- Preparing the Shrimp for the Batter - Lay the shrimp on a plate and using a small wire strainer, sift the corn starch over each side of the shrimp. Set aside for a moment.
- For the Batter - In a medium size bowl, add water and egg. Whisk together. Add flour and whisk together. Set aside for a moment.
- Cooking the Shrimp - Heat a medium size skillet on medium heat and add canola oil. The canola oil should be about 1/2-inch deep in the pan. Add more if needed. If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
- To the pan, add a couple drops of the tempura batter and when it sizzles, dip the shrimp in the batter and carefully add the shrimp to the pan.
- When the shrimp turns a golden color on the bottom side, turn them over (about 3 minutes). Let the shrimp cook on the other side until it also turns a golden color (about 2 to 3 more minutes). If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
- Remove the shrimp from the skillet and lay them on a paper towel-lined plate. The tempura shrimp may need to be cooked in batches depending on the size of the pan.
- Serve while the shrimp is warm with honey mustard dipping sauce.