Crispy Tempura Shrimp with Green Papaya Salad

Instructions

1. 1

   Make the papaya dressing

   Whisk the lime juice, fish sauce, brown sugar, garlic, and chile until the sugar dissolves.

2. 2

   Dress the papaya

   Toss the green papaya with two-thirds of the dressing. Refrigerate for 15 minutes. Keep the watercress, cilantro, and mint separate for now.

3. 3

   Mix the chili mayonnaise

   Stir the mayonnaise, sriracha, and lime juice. Refrigerate until serving.

4. 4

   Prepare the shrimp

   Pat the shrimp completely dry. Make three shallow cuts across the underside of each shrimp, then press gently to straighten it. Season lightly with salt and dust with 2 tablespoons flour.

5. 5

   Heat the oil

   Pour 2 inches of oil into a heavy pot and heat it to 350°F. Set a wire rack over a sheet pan nearby.

6. 6

   Mix the batter

   Whisk the egg yolk and sparkling water once or twice. Add the ½ cup flour and cornstarch. Stir with chopsticks for about 10 seconds. Leave the small lumps alone.

7. 7

   Fry the shrimp

   Hold one shrimp by the tail, dip it into the batter, and let the excess drip off. Fry 3 or 4 at a time for 2 to 3 minutes, turning once, until pale gold and crisp. Return the oil to 350°F between batches. Drain on the rack and season with salt.

8. 8

   Finish the salad

   Drain off any excess liquid from the papaya. Toss it with the watercress, cilantro, mint, and enough remaining dressing to lightly coat the greens.

9. 9

   Serve

   Divide the salad among plates. Add the hot shrimp and spoon small amounts of chili mayonnaise over the top. Serve immediately.