Tempura shrimp is commonly seen as an appetizer at your local Asian restaurant. I've kicked things up a notch by coating these fried shrimp in a hot-honey buffalo sauce and it's incredible.
Tempura is a common Japanese dish where seafood, vegetables, or even sushi is lightly battered and fried to create a light, crispy coating. Tempura batter is consists of flour, egg, and club soda; this batter combination allows the food to retain more moisture the results in a crispy and tasty shell. You'll notice that the fried coating is more delicate, light and crispier than conventional fry batter.
The club soda/sparkling water is a critical ingredient tempura batter that can't be omitted or substituted. It's what makes the coating lighter and airy.
Season shrimp with Cajun seasoning and set aside.
Whisk together the cornstarch, flour, Creole seasoning and Italian seasoning in a bowl; then whisk in the egg and then the club soda until well combined. It's okay to have a few lumps in the batter. If you feel the batter is too thick, add more club soda to get the right consistency.
Add oil to a heavy-bottomed pot and heat up to about 350°F over medium-high heat.
Dip the shrimp into the batter and then add to the oil to fry for about 2-5 minutes, or until browned.
Transfer to a paper-lined plate to soak up any excess oil and repeat until all shrimp are fried.
Next, stir together the buffalo sauce, butter, and honey in a microwave-safe bowl.
Microwave for about 90 seconds or until butter is melted.
Stir in cayenne pepper and more Tony’s seasoning; taste and adjust per your spice preference.
Dump shrimp into a large bowl and pour shrimp over them; toss shrimp with sauce until they're fully coated.