Rock Shrimp Tempura (Pan-Fried)

• Dipping Sauce:
• 1 egg yolk
• 2 teaspoons chili-garlic sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sea salt
• 2 dashes ground black pepper
• 3 tablespoons olive oil
• Tempura Batter:
• 3/4 cup ice water
• 3/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons olive oil, or as needed
• 1 pound rock shrimp, peeled and deveined

1. Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
2. Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
4. Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

dipping sauce, egg yolk, chiligarlic sauce, rice vinegar, salt, ground black pepper, olive oil, batter, water, flour, egg yolk, olive oil, shrimp

Taken from www.allrecipes.com/recipe/256263/rock-shrimp-tempura-pan-fried/ (may not work)