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Shrimp in tempura batter with colorful pepper and chili dip

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Ingredients for 4 servings:

  • 125 ml vinegar (red wine vinegar)
  • 2 chili peppers
  • 1 onion(s), red
  • 60 ml olive oil
  • 200 g flour, non-stick
  • 1 tbsp baking powder
  • 2 tbsp oil (corn oil)
  • mineral water
  • 500 g shrimp(s)
  • Oil for frying
  • 2 tbsp pepper, mixed
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 20 minutes

Combine the red wine vinegar with the finely chopped chilies and the peeled and finely chopped onion. Add a pinch of salt and mix with the olive oil. Let it stand for 15 minutes. Combine the flour with the baking powder and corn oil, stirring continuously until a thin batter forms. Then add enough cold mineral water. Dip the shrimp in the cold batter and fry in the hot oil until crispy. Finely chop the peppercorns or crush them in a mortar and pestle and sprinkle them over the shrimp. Enjoy the shrimp with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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