Shrimp

Cup of Yum
1. Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
2. Remove the shell and devein 1 pound large shrimp, while leaving the tails on. Pat the shrimp dry with paper towels.
3. Sift together ¾ cup all-purpose flour and ¼ cup cornstarch in a medium bowl and set aside.
4. In another bowl, whisk together ½ cups cold water, cold ¼ cup club soda, and 1 egg.
5. Add the liquid mixture to the flour mixture. Stir with a fork just until combined. It's ok if the batter is lumpy.
6. Quickly working while the batter is still chilled, dip the shrimp into the batter, then place it in the pot of oil. Cook each shrimp tempura until golden in color.
7. Remove from hot skillet and transfer to a plate lined with paper towels.
8. Repeat the steps until all the shrimp is cooked.

Sauce

1. Add ⅓ cup mayonnaise, 3 tablespoons sweet chili sauce, 2 tablespoons honey, and 1 tablespoon sriracha sauce in a small bowl. Whisk to combine.
2. Add the cooked shrimp to a large bowl and pour the sauce over the shrimp.
3. Gently toss to coat the shrimp. Garnish with red pepper flakes and enjoy!