Shrimp Tempura with Spicy Mayo Drizzle

Procedure

1. 1
   Prep the Shrimp: Make 3-4 small shallow incisions on the "belly" (underside) of each shrimp. Press them down gently on a cutting board to "snap" the fibers so the shrimp stay straight when fried.
2. 2
   Season the Shrimp: Lightly dust the prepared shrimp with 3g of Menu Shrimp Powder Mix 1KG. This ensures the seasoning clings directly to the meat.
3. 3
   Make the Spicy Mayo: In a small bowl, combine the mayonnaise, Sriracha, lemon juice, and 4g of Menu Shrimp Powder Mix 1KG. Whisk until smooth and set aside. The powder adds a deep umami kick to the creamy sauce.
4. 4
   Prepare the Tempura Batter: In a medium bowl, mix the chilled flour and cornstarch.
5. 5
   Mix the Wet Ingredients: In a separate bowl, lightly beat the egg yolk into the ice-cold water.
6. 6
   Combine: Pour the wet mixture into the flour. Add the remaining 8g of Menu Shrimp Powder Mix 1KG. Stir very briefly with chopsticks—do not overmix. A few lumps are perfectly fine for a light, crispy texture.
7. 7
   Heat the Oil: Heat 500mL of cooking oil in a deep pot to 180°C. Drop a bit of batter in; if it sizzles and floats immediately, it's ready.
8. 8
   Fry: Dip each shrimp into the cold batter, holding it by the tail, and carefully lower it into the hot oil. Fry for 2 to 3 minutes until light golden and very crisp.
9. 9
   Drain: Place the fried shrimp on a wire rack or paper towels to remove excess oil.
10. 10
    Serve: Arrange the shrimp on a plate. Drizzle the Shrimp-infused Spicy Mayo over the top in a zigzag pattern or serve it on the side as a dip.
11. 11
    Garnish: Optional: sprinkle with chopped parsley or a dash of paprika for color.