Tempura Shrimp with Cucumber Slaw recipe by Matthew James Duffy

Ingredients

• ¼ cup rice wine vinegar
• ⅓ cup freshly squeezed lime juice
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons white sugar
• 2 tablespoons fish sauce
• 2 tablespoons peanut oil
• 1 teaspoon chili oil
• 1½ cups julienned seeded cucumber
• 1½ cups julienned carrot
• 1 mango, julienned
• 4 green onions, white parts only, thinly sliced
• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped fresh Thai basil
• 12 large shrimp, peeled and deveined
• Neutral oil, for frying
• 1 cup cornstarch
• 1 batch Tempura Batter
• Flaky salt
• 50 g all-purpose flour
• Pinch salt
• 75 g sourdough discard
• 250 g cold sparkling water
• 3 tablespoons soy sauce
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon mirin
• ¼ cup + 2 tablespoons aioli or mayonnaise