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Colossal Shrimp Spiced Tempura with Lemongrass Aioli

This tempura recipe would make a great sharing starter for friends and family.


  • 1 cup Spiced Tempura*

  • 4 large head-on shrimp (U4-6’s), peeled, deveined, tail on

  • 1 cup Lemongrass Aioli*

  • Canola oil for frying

  • Kosher salt and freshly ground black pepper


  • 1.

    Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Spiced Tempura in a medium bowl, dip shrimp in tempura, covering it fully. Let excess drip off and gently lower into hot oil. Fry until GB&D (golden brown and delicious), about 3-4 minutes. Drain on paper towels and lightly season with salt. Serve with a dipping bowl of Lemongrass Aioli.


* For Ming Tsai's spiced tempura batter and lemongrass aioli recipe, visit Ming Tsai's recipe page

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