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Tempura Shrimp with Sriracha Coconut

30 mins
Serves 4

Print Recipe

Tempura Shrimp is delicious, nobody can deny that. But, do you know what makes it even more delicious? A side of Flying Goose Sriracha Coconut.

1. In a wok or a medium-sized pot, heat 1½ inches (3 cm) of oil to 170-180ºC and maintain the oil temperature at all times. You can check the temperature with your chopsticks or with a thermometer. Dip the tips of your chopsticks in the oil. When you see small bubbles form around the chopsticks, the oil is ready for deep-frying.

2. While the oil is heating, prepare your batter - mixing your egg with ice cold water (remove the foam after), add egg mixture to the flour and mix - do not over mix and ensure the mixture is cold at all times.

3. Dust the shrimp with cornstarch to help the batter adhere.

4. Batter your shrimp and deep fry for around 2 minutes or until golden brown.

5. Serve as desired with pasta, rice or salad and of course, a large pot of Flying Goose Sriracha Coconut


Cornstarch (for dusting)
700ml neutral flavoured oil (vegetable, canola etc.)
1 large egg
200ml iced water
120g all-purpose flour
Flying Goose Sriracha Coconut