Shrimp with Honey Jalapeño Sauce
  • Cooking Time: 45
  • Servings: 4
  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. Serve the tempura shrimp with a drizzle of the sauce.
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.