Shrimp with Honey Jalapeño Sauce
1 qt vegetable oil
1 cup tempura batter mix
3/4 cup water, ice cold
1 lb shrimp, peeled and deveined
1 tbsp yellow onion, minced
1 clove garlic, minced
1/3 cup water
2/3 cup honey
1 large jalapeño, thinly sliced
In a medium pot, heat the oil on medium. (The oil is ready when you place a chopstick in the bottom of the pot and when tilting the chopstick, bubbles float to the surface.)
Whisk together the tempura batter mix and water in a bowl. Coat 4-6 shrimps in the batter at a time and fry until golden brown in the oil. Do not overcrowd the pot, and when done, place the shrimp on a plate that is lined with paper towels.
Using a small sauce pot, combine the onion, garlic, water, honey and jalapeno and heat on medium-high until it comes to a boil and continue to boil for 1-2 minutes.
Serve the tempura shrimp with a drizzle of the sauce.
Pairs Well With
This recipe truly brings back memories of my mom's cooking. There's nothing like the crunch of tempura and a sweet and spicy sauce to give it a kick.