Dynamite Shrimps is a popular appetizer featuring crispy tempura-fried shrimps coated in a creamy, spicy dynamite sauce. Served over a bed of crispy noodles and garnished with sesame seeds and spring onions, this dish is a perfect blend of textures and flavors. It's a crowd-pleaser that is sure to impress at any gathering.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Main Ingredients
fried tempura shrimps120g
crispy noodles20g
sweet chili dynamite sauce40g
sesame seeds1g
spring onion chop1g
Tempura Shrimps
- shrimp shrimps (16/20 size)7
- salt1g
black pepper powder1g
tempura batter100g
frying oil500g
Crispy Noodles
mung bean noodles100g- frying oil200g
Dynamite Sauce
mayonnaise500g- Japanese mayonnaise500g
sriracha350g
buffalo sauce60g
garlic powder2g
paprika15g
oregano dried2g- black pepper crushed2g
honey20g
apple cider vinegar25g
Tempura Batter
all-purpose flour1kg
tempura flour1kg- paprika5g
- salt5g
eggs eggs2
water1L
oyster sauce50g
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Dynamite Shrimps
Tempura Shrimps
- Step 1
Marinate the shrimps with salt and black pepper.
- Step 2
Coat the shrimps in tempura batter.
- Step 3
Hold the shrimps by the tail and drop them into the fryer. Fry for about 4 minutes until golden and crispy.
Crispy Noodles
- Step 1
Deep fry the mung bean noodles at 170°C for 10 seconds.
- Step 2
Remove from oil, dry completely, and keep under a warmer to retain crispiness.
Dynamite Sauce
- Step 1
Take a large mixing bowl and weigh all the ingredients according to the mentioned quantities.
- Step 2
Whisk gently until the texture is smooth and creamy.
- Step 3
Transfer the sauce into a storage container and keep it in the chiller.
Tempura Batter
- Step 1
Sieve all-purpose flour to remove any large particles.
- Step 2
In a large mixing bowl, weigh all the ingredients except eggs.
- Step 3
Whisk gently until the texture is smooth and creamy.
- Step 4
Break the eggs into the bowl and whisk again until fully dissolved and lump-free.
- Step 5
Transfer the batter into a storage container and keep it in the chiller.
Final Preparation
- Step 1
Take out marinated shrimps and coat them in tempura batter.
- Step 2
Hold the shrimps by the tail and drop them into the fryer. Deep fry until golden for about 3-4 minutes at 180°C.
- Step 3
Drain the oil completely and transfer the shrimps into a mixing bowl.
- Step 4
Drizzle sweet chili dynamite sauce and spring onion chop over the shrimps and mix well.
- Step 5
For plating, take a glass bowl and add crispy noodles at the bottom. Drizzle the same sauce on the rim of the glass.
- Step 6
Place the tempura shrimps over the noodles, drizzle more sauce, and garnish with sesame seeds and sakura cress.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is at the correct temperature before frying to achieve the perfect crispy texture.
Prepare the dynamite sauce in advance to save time during final preparation.
Use fresh shrimps for the best flavor and texture.
Keep the crispy noodles under a warmer to maintain their crunchiness.
Do not overcrowd the fryer to ensure even cooking of the shrimps.
FAQS
Can I use frozen shrimps for this recipe?
Yes, you can use frozen shrimps, but make sure to thaw them completely and pat them dry before marinating.
What can I use as a substitute for Japanese mayonnaise?
You can use regular mayonnaise as a substitute, but Japanese mayonnaise adds a unique flavor and creaminess.
How do I store leftover dynamite sauce?
Store the dynamite sauce in an airtight container in the refrigerator for up to 3 days.
Can I make this dish gluten-free?
Yes, you can use gluten-free tempura flour and gluten-free soy sauce to make this dish gluten-free.
What is the best way to reheat the shrimps?
Reheat the shrimps in an oven or air fryer to maintain their crispiness. Avoid microwaving as it may make them soggy.
Tarun Panjwani
(@cheftarun)
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia