Tempura Shrimp with Lava Sauce
Prep: 15 min.
Cook: 15 min.
Serves: 4
- 1 cup KING'S HAWAIIAN Big Island Lava Sauce
- 1 pound Jumbo shrimp 16/20, frozen raw, peeled and deveined
- 3 cups canola oil
- Tempura Batter: *
- 2 cups all-purpose flour
- 2 tablespoons Corn Starch
- 2 cups Seltzer water, ice cold
- 1/2 teaspoon sea salt
- 1 Lemon