What are your thoughts on seafood? Yay or nay? I happen to love seafood although I don’t eat it as often as I’d like. That’s partially because the Baron isn’t a big fan of fish but he does love shrimp. It’s been awhile since I prepared a shrimp dish so taking inspiration from a few restaurants we’ve been to lately, I prepared this Sweet & Spicy Shrimp Tempura. Shrimp gets dressed with a crunchy tempura batter then tossed in a sweet and mildly spicy Thai chili sauce to really hit a myriad of flavors and textures…
Not too long ago, the Baron and I dined at a few steakhouses where we’ve ordered the calamari on the menus. Most, if not all, were fried in a light batter and then tossed in a sweet and spicy sauce. Using that as inspiration, I tried to do the same with shrimp… and I think I prefer the shrimp version over calamari! There’s something about the sweetness of the sauce that has a hint of spice. Not to mention how great the textures of something crunchy yet firm. The best bonus [for me at least] is that it’s gluten free and the use of white rice flour really gives a nice crisp coating on the shrimp. This is especially good with steamed rice and vegetables.
Canola oil for frying
2 cups white rice flour
1/2 teaspoons kosher salt
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
1 pound shrimp [16/20 size, peeled with tail on]