Dynamite Shrimp Tempura 

Ingredients  

• 1/2 lb shrimp, cleaned and deveined (about 12 medium to large shrimp)
• 1/3 cup flour
• 1/4 cup corn starch
• 1/2 teaspoon baking powder
• 1/2 cup cold beer or carbonated water
• Oil for frying Canola or vegetable
• 2 scallions

Sriracha Aioli

• 1/2 cup mayonnaise
• 1/4 cup sriracha sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar *or white sugar
• 1/2 teaspoon garlic powder

Method 

1. Heat your oil to 350-375°F.
2. While waiting, whisk together mayo, sriracha, sugar and garlic powder in a large bowl. Set aside.
3. Pat dry your shrimp well with paper towels and season both sides. Slice the shrimp in half then season with salt and pepper.
4. In a medium-sized bowl, whisk together your flour, cornstarch, baking powder and beer (or carbonated water). You don’t want any lumps.
5. Add your shrimp to the tempura batter and toss to fully coat. Using two forks, drop one shrimp at a time into the hot oil. (The second fork can help release the shrimp.)Fry for 1-2 minutes until light brown or until the internal temperature reaches 120°F.Do not overcrowd your pan or the oil temperature will drop causing your shrimp to be greasy.Make sure shrimp do not touch when you put them in or they will stick together.
6. Use a spider tool or slotted spoon to remove shrimp when ready. Let drain on paper towels or a wire rack to prevent soggy bottoms. Wait 30 seconds or so and repeat with the rest of your shrimp.
7. Garnish with chopped scallions. Serve hot!