Tempura Shrimp with Lava Sauce

Tempura Shrimp with Lava Sauce

Prep: 15 Minutes Cook: 15 Minutes Serves: 4 Submitted by: KING'S HAWAIIAN


1 cup KING'S HAWAIIAN Big Island Lava Sauce
1 pound Jumbo shrimp 16/20, frozen raw, peeled and deveined
3 cups canola oil
Tempura Batter: *
2 cups all-purpose flour
2 tablespoons Corn Starch
2 cups Seltzer water, ice cold
1/2 teaspoon sea salt
1 Lemon


Step 1
In a mixing bowl, combine all of the ingredients in the batter list. Add two ice cubes.

Step 2
Pour canola oil into a large saucepan and heat to 350 degrees F on medium high heat.

Step 3
Using tongs, pick up shrimp by its tail, dunk in batter, then carefully place in hot oil.

Step 4
Repeat with 4 shrimp at a time, cook until golden brown or internal temperature reaches 160 degrees. Set aside on paper towel.

Step 5
When all the shrimp is fried, stack on a serving platter and lightly pour King’s Hawaiian Lava Sauce over shrimp (or serve on side as a dipping sauce.)