Serious Eats: Recipes
Shrimp Tempura with Creamy Spicy Yuzu Sauce
Learn about the basics of wok frying here.
This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay.
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments
