This is a delicate, refined treatment for fried shrimp. The coconut milk adds a subtle sweetness to the tempura batter that in turn complements the shrimp. You can also use this batter to dip and fry thinly sliced vegetables.
Ingredients
Dipping Sauce
- ¼ cup fish sauce
- 3 limes juice (about 6 tablespoons)
- 2 tablespoons (packed) light brown sugar
- 1 teaspoon hot chile sauce, such as Sriracha
- 1 small shallot, finely diced
- 2 teaspoons grated peeled fresh ginger
- 1 to 2 Thai bird chiles, seeded and finely diced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
Shrimp
- Canola oil, for frying
- 1 cup rice flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt
- 1 large egg
- ½ cup chilled club soda or seltzer
- 1¼ cups chilled coconut milk
- 1 pound extra-large shrimp, peeled and deveined, tails on
How to Make It
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To make the Dipping Sauce
- In a medium bowl, whisk together the fish sauce, lime juice, sugar, chile sauce, shallot, ginger, and chiles. Stir in the basil and mint. Let sit at room temperature while you make the shrimp. To make the Shrimp
- In a large straight-sided skillet, heat 2 inches of oil to 365°F. In a large bowl, whisk together the flour, cornstarch, baking powder, cayenne, and salt. In a spouted measuring cup, whisk together the egg, club soda, and coconut milk. Whisk into the flour mixture just until combined; a few lumps are okay, but don’t overmix.
- Dip the shrimp in the batter and fry, in 2 or 3 batches, until the coating is crisp and golden brown, about 4 minutes per batch. Drain on paper towels. Serve the shrimp immediately with the dipping sauce.
