Battered Shrimp with Chilli Sauce

To make the dipping sauce, combine first 5 ingredients in a bowl

Set aside to allow the flavors to blend together

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through

Rinse well with cold water

To make the Tempura batter, put 1 cup of rice flour in a bowl and pour in the seltzer

Stir with a whisk to get out all the lumps

Add the egg yolk and mix well

The batter should be the consistency of heavy cream

Heat about 2 inches of vegetable oil to 375° F in a wok or deep fryer

Dry the shrimp well

Dust the shrimp in flour to soak up any remaining moisture, shake off excess

Dip the shrimp into the batter one by one

Cook 4 or 5 pieces at a time in the hot oil

Fry until golden brown, turning once, about 3 minutes

Remove the fried shrimp from the oil and drain on paper towels; season them with salt

Serve with the dipping sauce