Tempura Shrimp with Hot and Sour Mango Sauce | RICARDO

Ingredients

• ½ cup (125 ml) water
• 1 ½ tsp (7.5 ml) rice vinegar
• 1 ½ tsp sugar
• ½ tsp (2.5 ml) sambal oelek
• ¼ tsp ground cumin
• 1 piece fresh ginger, about ½ inch (1 cm) long, peeled and sliced
• ¾ cup (105 g) frozen mango cubes, thawed
• 1 tsp roasted black sesame seeds
• 1 lb (450 g) large shrimp (16-20), peeled with tails intact, deveined and patted dry
• ¾ cup (125 g) white rice flour
• ¼ cup (35 g) tapioca flour (see note)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¾ cup (180 ml) sparkling water, very cold
• ½ tsp (2.5 ml) rice vinegar
• Vegetable oil (such as canola or corn), for frying