Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe


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.

Recipe Details

Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe

Prep 5 mins
Cook 25 mins
Total 30 mins
Serves 4 servings


  • 1/2 cup mayonnaise

  • 3 tablespoons gochujang (see note)

  • 2 tablespoons yuzu juice (see note)

  • 2 tablespoons chopped chives, plus more for garnish

  • 1 pound medium shrimp (26 to 30 count), peeled, deveined, and cut in half crosswise

  • 2 quarts peanut oil

  • 1 cup unbleached all-purpose flour

  • 1/2 cup rice flour (or cornstarch)

  • 1 egg

  • 1 1/2 cups ice cold seltzer water

  • Kosher salt


  1. Combine mayonnaise, gochujang, yuzu, and chives in medium bowl and whisk to combine. Lay shrimp on paper towel-lined baking sheet and blot to fully dry.

  2. Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390 degrees as read on an instant read or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.

  3. Whisk flour and rice flour together in a large bowl. Add eggs and soda water and, shaking bowl with one hand, rapidly whisk with other hand with a pair of chopsticks until the mixture just comes together. There should still be dry clumps of flour remaining. Line a second bowl with a triple layer of paper towels.

  4. Working in two batches, submerge shrimp in batter and turn to coat. Pick up a handful of shrimp, allow excess batter to drip off, and carefully drop into hot oil one at a time. Repeat until first half of shrimp are all in the fryer. Fry, agitating constantly with chopsticks or wire mesh spider until tempura is a pale golden brown and very crisp, about 2 minutes. Transfer the fried shrimp to the paper-towel lined bowl, season with salt, and toss to drain excess oil. Transfer to a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm. Allow oil to reheat to 390°F and repeat with remaining shrimp.

  5. Transfer drained shrimp to bowl with sauce and toss to coat. Serve immediately, sprinkled with extra chives.

This Recipe Appears In

Nutrition Facts (per serving)
665 Calories
42g Fat
39g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 665
% Daily Value*
Total Fat 42g 54%
Saturated Fat 7g 37%
Cholesterol 297mg 99%
Sodium 2176mg 95%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 31g
Vitamin C 4mg 20%
Calcium 135mg 10%
Iron 2mg 10%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)