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
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.