Sweet & Spicy Tempura Shrimp Po Boy

Sweet & Spicy Tempura Shrimp Po Boy

Prep: 15 minutes

Cook: 5 minutes

Serves: 2

Ingredients for this recipe

Ingredients

  • 2 King's Hawaiian Hot Dog Buns (available online at www.kingshawaiian.com)
  • 1/2 teaspoon Butter (for toasting buns)
  • 4 cups canola oil
  • 8 each Shrimp 16/20 (sized 16 to 20 pieces per pound)
  • 2 cups Tempura batter - use packaged batter mix and prep per package instructions
  • 2 tablespoons Big Island Bees Lehua & Cinnamon Honey (available online at www.kingshawaiian.com)
  • 1 cup Mae Ploy chili sauce
  • Garnish black sesame seeds
  • Garnish Green Onions

Our Products used

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Preparation

Preparation

Golden brown tempura-fried shrimp are tossed in an unforgettable Organic Lehua honey from the Big Island and served on a butter-toasted KING'S HAWAIIAN Hot Dog Bun - an onolicious update of the traditional Po Boy.
Step 1
Toast hot dog buns in lightly buttered pan and set aside.
Step 2
Heat oil in sauce pan. Oil is hot enough when a tiny drip of batter dropped into it starts to fry.
Step 3
Dip shrimp in tempura batter, prepped per package instructions.
Step 4
Gently slide shrimp one at a time into oil, using tongs and holding each at oil surface until it begins to cook and then release fully into oil. Make sure to flip shrimp with tongs so they cook on both sides. Cook until golden brown.
Step 5
Mix Big Island Bee's Lehua and Cinnamon Honey with Mae Ploy chili sauce in a small bowl.
Step 6
Toss cooked shrimp in honey chili sauce and place in hot dog buns.
Step 7
Place shrimp inside toasted hot dog bun.
Step 8
Garnish with black sesame seeds and green onions and it's ready to serve.

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Sweet & Spicy Tempura Shrimp Po Boy

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