Japanese-American · Appetizers & Sides
Crispy Tempura Shrimp with Green Papaya Salad
Serves 4 · Prep: 30 minutes · Cook: 15 minutes · Total: about 45 minutes
Keep the salad in the refrigerator while you fry the shrimp. It needs to be cold and sharp when the shrimp come out of the oil.
Mix the batter last. Lumps are fine. A smooth, well-beaten batter develops gluten and fries up heavier.
Ingredients
Green papaya salad
- 2 tablespoons fresh lime juice
- 1½ tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 small garlic clove, finely grated
- 1 small red chile, thinly sliced
- 2 cups shredded green papaya
- 1 cup watercress or baby arugula
- ½ cup cilantro leaves
- ¼ cup mint leaves
Chili mayonnaise
- ⅓ cup Kewpie mayonnaise or regular mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Shrimp tempura
- 12 large shrimp, peeled and deveined with tails left on
- Kosher salt
- ½ cup all-purpose flour, plus 2 tablespoons for dusting
- ¼ cup cornstarch
- 1 large egg yolk
- ¾ cup ice-cold sparkling water
- Neutral oil, for frying
Instructions
- 1
Make the papaya dressing
Whisk the lime juice, fish sauce, brown sugar, garlic, and chile until the sugar dissolves.
- 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
Mix the chili mayonnaise
Stir the mayonnaise, sriracha, and lime juice. Refrigerate until serving.
- 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
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
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
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
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
Serve
Divide the salad among plates. Add the hot shrimp and spoon small amounts of chili mayonnaise over the top. Serve immediately.
Recipe notes
Cook’s notes
- Green papaya is sold in many Asian markets. Kohlrabi cut into fine matchsticks is a useful substitute.
- Do not cover fried tempura. Trapped steam softens the coating within minutes.
More recipes to try
Save this recipe, and any recipe from anywhere, in Shio.
Get Shio