Tempura Shrimp Bowl with Spicy Chili Crunch Aioli
Tempura Shrimp Bowl with Spicy Chili Crunch Aioli
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 4
Description
This restaurant-quality Tempura Shrimp Bowl combines crispy tempura shrimp with seasoned sushi rice, fresh herb slaw, quick pickled cucumbers, creamy avocado, and a spicy chili crunch aioli. Inspired by the clean presentation of a poke bowl and the delicate texture of traditional tempura, this dish delivers crunch, freshness, heat, and balance in every bite. Pair with a Riesling for a perfect match.
Ingredients
Seasoned Sushi Rice
1½ cups sushi rice or Calrose rice
1¾ cups water
Rice Seasoning
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
Fresno Chili Pickled Cucumbers
2 Persian cucumbers, thinly sliced
1 Fresno chili, thinly sliced
¼ cup rice vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
Herb Slaw
2 cups finely shredded napa cabbage
2 tablespoons chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons sliced green onion
Slaw Dressing
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon toasted sesame oil
Pinch kosher salt
Spicy Chili Crunch Aioli
½ cup Kewpie mayonnaise
1½ tablespoons chili crisp
1 teaspoon honey
1 teaspoon fresh lemon juice
½ teaspoon gochujang
Few drops Crystal hot sauce
Tempura Shrimp
16 U10 shrimp, peeled and deveined, tails on
Rice flour for dusting
Tempura Batter
½ cup rice flour
¼ cup all-purpose flour
2 tablespoons cornstarch
Pinch kosher salt
1 egg yolk
¾ cup ice-cold sparkling water
For Serving
1 avocado, sliced
Black sesame seeds
White sesame seeds
Additional Fresno chili slices (optional)
Instructions
Prepare the Rice
Rinse the rice under cold water until the water runs mostly clear.
Cook in a rice cooker according to manufacturer directions.
While the rice cooks, combine rice vinegar, sugar, and salt until dissolved.
Transfer cooked rice to a bowl and gently fold in the seasoning mixture.
Allow to cool slightly while preparing the remaining ingredients.
Make the Pickled Cucumbers
Combine cucumbers, Fresno chili, rice vinegar, sugar, and salt in a bowl.
Toss well and let sit for at least 30 minutes.
Drain lightly before serving.
Prepare the Herb Slaw
Whisk together rice vinegar, lime juice, honey, sesame oil, and salt.
Just before serving, toss with cabbage, cilantro, mint, and green onion.
Make the Aioli
Combine mayonnaise, chili crisp, honey, lemon juice, gochujang, and hot sauce.
Stir until smooth.
Refrigerate until ready to use.
Prepare the Shrimp
Pat shrimp dry with paper towels.
Make 3 to 4 shallow cuts along the underside of each shrimp.
Gently press to straighten.
Lightly dust each shrimp with rice flour.
Make the Tempura Batter
Place a mixing bowl over an ice bath to keep the batter cold.
Combine rice flour, all-purpose flour, cornstarch, and salt.
Whisk egg yolk into the sparkling water.
Add liquid to dry ingredients and stir only a few times. The batter should remain lumpy.
Fry the Shrimp
Heat 1½ to 2 inches of neutral oil in a cast iron skillet or heavy pot to 350°F.
Dip shrimp into batter and immediately place into the oil.
Use a spoon to lightly drizzle small amounts of batter around the shrimp during frying to create delicate crispy tempura flakes.
Fry 2 to 3 minutes until pale golden and crisp.
Transfer to a wire rack. Do not place on paper towels.
Assemble the Bowls
Divide the seasoned rice among four wide bowls.
Arrange the herb slaw, pickled cucumbers, and avocado around the rice.
Place four tempura shrimp across the center of each bowl.
Drizzle with spicy chili crunch aioli.
Finish with black and white sesame seeds.
Serve immediately.
Wine Pairing
Pair with a 2021 Figgins Riesling from Washington's Walla Walla Valley. The wine's bright acidity cuts through the richness of the tempura shrimp and aioli, while its subtle sweetness balances the heat from the chili crunch sauce. Citrus and orchard fruit notes complement the fresh cucumber, avocado, and seasoned sushi rice beautifully.