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Shrimp Tempura Burger

Shrimp Tempura Burger
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Enjoy a crunchy Shrimp Tempura Burger with Asian slaw and sriracha mayo! Perfectly customizable—try it today!

Ingredients

Scale
  • 9 ounces peeled and deveined shrimp
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground ginger
  • 1/4 cup chopped scallion
  • 3/4 cup + 2 tablespoons ice cold water
  • 6 chicken hamburger buns, toasted just before assembly
  • Neutral oil for shallow frying
  • 3 cups shredded cabbage
  • 1 small carrot (1/2 cup shredded)
  • 2 1/2 teaspoons sugar
  • 2 1/2 teaspoons rice apple vinegar
  • 2 teaspoons fresh lime juice
  • 1/3 cup lightly packed cilantro leaves
  • 2/3 cup mayonnaise
  • 1 level tablespoon Sriracha Hot Chili Sauce
  • 1 teaspoon honey

Instructions

  1. In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, ground ginger, and chopped scallion. Gradually whisk in the ice-cold water until smooth. Let it rest while you prepare the other ingredients.
  2. In another bowl, mix together shredded cabbage, shredded carrot, sugar, rice apple vinegar, lime juice, and cilantro leaves. Toss well to combine.
  3. In a frying pan over medium heat, add enough neutral oil for shallow frying. Heat until it reaches about 350°F (175°C).
  4. Dip each shrimp into the batter to coat evenly. Carefully place them in the hot oil in batches. Fry until they are golden brown and crispy on both sides (about 3–4 minutes). Remove using tongs or a slotted spoon and drain on paper towels.
  5. Toast chicken hamburger buns briefly before assembly. Spread a generous amount of sriracha mayo on each side of the bun. Layer with fried shrimp followed by a scoop of coleslaw. Top with the other half of the bun.

Nutrition

Find it online: https://musttrymeals.com/shrimp-tempura-burger/

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