For shrimp tempura with sweet chili sauce, first season the shrimp with rice wine and a pinch of sea salt and marinate, covered, in the refrigerator for 30 minutes.
For the tempura batter, mix all ingredients together well.
Pat the shrimp dry, place on wooden skewers (as desired) and pull through the batter.Fry in hot fat at 170-180 °C until crispy.
For the sweet chili sauce, bring all ingredients to a boil in a saucepan and then let cool slightly.
Serve shrimp tempura with sweet chili sauce.
Preparation Tip:
Shrimp tempura with sweet chili sauce makes a great party snack! If among your guests are vegetarians, prepare for them instead of shrimp- simply delicious vegetable tempura.
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