Rock Shrimp Tempura (Pan-Fried) - cooking recipe

Ingredients

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

Preparation

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.
Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
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.
Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.