Tempura Shrimp with Lava Sauce

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Making irresistible, original recipe foods with Aloha Spirit since 1950. Welcome to our ohana & mahalo for helping us spread Aloha Spirit.
Recipe Details

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

Step 1
In a mixing bowl, combine all of the ingredients in the batter list. Add two ice cubes.
Step 2
Pour canola oil into a large saucepan and heat to 350 degrees F on medium high heat.
Step 3
Using tongs, pick up shrimp by its tail, dunk in batter, then carefully place in hot oil.
Step 4
Repeat with 4 shrimp at a time, cook until golden brown or internal temperature reaches 160 degrees. Set aside on paper towel.
Step 5
When all the shrimp is fried, stack on a serving platter and lightly pour King’s Hawaiian Lava Sauce over shrimp (or serve on side as a dipping sauce.)

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