In the Kitchen: Noblehouse Catering's Shrimp Tempura With Red Chile Aioli - KTRE.com | Lufkin and Nacogdoches, Texas

4/20/07

In the Kitchen: Noblehouse Catering's Shrimp Tempura With Red Chile Aioli

Red Chile Aioli

6 Tablespoons Mayonnaise

1 - 2 Tablespoons Sri Racha Hot Sauce (available in Asian section of your store)

A pinch of salt

1 teaspoon fresh lemon juice (1/2 lemon juiced)

½ teaspoon rice wine or white vinegar

¼ chopped cilantro

Mix all ingredients in small bowl set aside to marry flavors.

Shrimp Tempura

2 cups rice flour

2-3 cups ice cold club soda

1 tablespoon sesame oil

10 peeled and deveined fresh shrimp

10 bamboo skewers

Oil for frying

Place flour in medium bowl and stir in enough club soda to make a pancake like batter. Add oil and stir to combine. Let rest 5 min.

Bring oil to 375 degrees.

Run skewers through shrimp from tail to head in a straight line. Dip into batter and gently slip into hot oil.

Fry until golden brown 3-5 minutes depending on size of shrimp. Drain on paper towel and serve with Aioli sauce

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