Spicy Miso Shrimp Tempura

Crispy Fried Shrimp with a Spicy Miso Sauce

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 0:20:00
Total Time: 0:40:00
Serving Size: Serves 4 Ingredients
  • 1/2 Cup Mayonnaise
  • 4 1/2 tsps Lemon Juice (fresh)
  • 2 T White Miso Paste
  • 1 Teaspoon Gochujang Korean Chili Paste
  • 1 Tablespoon Orange Juice (I used Tropicana)
  • 1 1/3 Cups All Purpose Flour
  • 1 1/2 tsps Salt
  • 1 1/2 Cups Seltzer
  • 1/2 Cup Water (cold)
  • 1 Egg
  • 3/4 Cup Cornstarch
  • 2 lbs Shrimp (peeled and deveined)
  • Chives (minced for garnish)
  • For the dipping sauce: Combine your Mayonnaise, lemon juice, white Miso, Gochujang, and Orange Juice together in a bowl. Mix together until completely incorporated. Set aside. Optional: I strained my sauce through a super fine mesh sieve to get a smooth consistency for my sauce.
  • Heat an 8" wide pot filled with about 3-4 inches of Canola Oil to 365 degrees. In batches, dredge your shrimp in cornstarch, shake off excess cornstarch, dip fully in your mixture from step 2 and place in the deep hot oil. Fry for about 3 minutes or until golden brown. You will need to do this in about 5-6 batches.
  • In another large bowl, combine your flour, salt, seltzer, cold water and egg together. Mix together with a fork until incorporated. It will be a little lumpy and that's ok.
  • Remove the shrimp from the hot oil with a slotted spoon and allow them to drain on a paper towel lined baking sheet. Serve immediately with the sauce from step 1 and top with fresh chives. You can either serve the sauce on the side or you can toss your shrimp in the sauce.