Japanese Popcorn Shrimp

Ingredients

•  1 lb (500g) prawns, shelled, deveined, and cut into 1/2-inch (1.5 cm) pieces 
• 1 cup (250g) tempura flour (store-bought, Japanese or Korean variety) 
• Additional 1/4 cup (50g) tempura flour for dusting 
• 1 1/4 cups (300ml) cold water 
• Vegetable oil, for deep frying For the Spicy
• Mayonnaise: 1 1/4 cups (300g) mayonnaise 
• 3 tbsp (50g) chili garlic paste

Instructions

1. Make the Spicy Mayonnaise

1. In a small bowl, combine the mayonnaise and chili garlic paste. Mix thoroughly until smooth. Set aside for later use as the coating for the shrimp.

2. Prepare the Tempura Batter

1. In a medium mixing bowl, combine 1 cup (200g) of tempura flour with 1 1/4 cups (300ml) cold water.
2. Stir gently until the batter reaches a thick, smooth consistency, similar to heavy cream. Avoid overmixing, as a few small lumps are fine.

3. Dust and Batter the Shrimp

1. Lightly coat the shrimp pieces in the dry tempura flour, shaking off any excess. This helps the batter stick better to the shrimp.
2. Dip the dusted shrimp pieces into the prepared tempura batter, ensuring each piece is evenly coated.

4. Heat the Oil and Fry the Shrimp

1. In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (180°C).
2. Carefully place a few battered shrimp pieces into the hot oil, frying in batches. Fry each batch for 1-2 minutes, or until the shrimp are golden and crispy.
3. Remove the shrimp from the oil and drain on paper towels to remove excess oil.

5. Coat the Shrimp with Spicy Mayonnaise

1. In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.

6. Serve and Garnish

1. Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.