Shrimp Tempura w/ Spicy Sriracha Aioli

Ingredients:

For the Tempura

• 1lb Shrimp, peeled, deveined and scored​

• 1 ½ cup A.P. Flour, separated ​

• 20g Baking Powder​

• 30g Cornstarch​

• ¾ cup Panko Breadcrumbs ​

• Ice Water​

• Salt​

• Oil for frying

For the Aioli

• 1 Egg Yolk​

• 1 tsp Dijon Mustard​

• ½ tsp Rice Wine Vinegar​

• 2 tsp Sriracha Sauce​

• 40ml Olive Oil​

• 20ml Veg Oil​

• Salt

Method:

1. In a bowl, whisk together the egg yolk, dijon mustard and rice wine vinegar.

2. While whisking, slowly stream in the oils to create an emulsification.

3. Once it has thickened, season with salt and sriracha sauce. Taste and adjust seasonings. Set aside.

4. Preheat the deep fryer to 350F.

5. Peel and devein all the shrimp. Using a paring knife, make 3-4 tiny cuts to ensure the shrimp will lay flat and won't curl while cooking.

6. Prepare the tempura batter by combining 1 cup of flour, cornstarch, baking powder and salt in a bowl. Using chopsticks, whisk in the ice water to form a loose batter with a lumpy consistency - should resemble pancake batter.

7. In another bowl, place the remaining flour and panko breadcrumbs in another.

8. Dredge the shrimp in the flour, shake off the excess, and dip in the tempura batter. Lightly coat in panko breadcrumbs and then drop into the hot oil until golden brown.

9. Transfer to paper towels, season with salt.

10. Serve while hot with the spicy sriracha aioli.