Asparagus Shrimp Sticks & Asian Dipping Sauces

Tempura battered and fried asparagus, shrimp, Sweet Baby Ray's Sweet Red Chili Wing Glaze, and Ken's Thai Satay and Sweet & Sour sauces.

Ingredients

1 Tbsp Sea salt

6 ea Bamboo skewers

6 ea Shrimp 31/35

6 ea Asparagus, trimmed

8 fl-oz Rice flour

1 Tbsp Cornstarch

8 fl-oz Club soda water, cold

To taste Salt and Pepper

2 fl-oz Sweet Baby Ray's Sweet Red Chili Wing Glaze

2 fl-oz Ken's Thai Satay Sauce

2 fl-oz Ken's Sweet & Sour Sauce

Directions

Blanch asparagus spears in boiling water with 1 tablespoon of sea salt for 1 minute and then shock in bowl of ice water.

Take bamboo skewer, pierce through shrimp tail, then through the middle of asparagus stalk, curling shrimp around stalk and then running skewer through shrimp body.

Keep close to tip of skewer.

In a mixing bowl, combine rice, flour, corn starch, and club soda, whisking until smooth.

Holding end of skewer, dip shrimp in batter, coating evenly on all sides. Continue holding end of skewer and place in 365F deep fryer until batter is set.

Repeat until all skewers are fried and shrimp is 150F internal temperature.