Sweet Potato & Shrimp Tempura Bowls

🥘 Ingredients

• black pepper
• broccoli
  1 lb
• cooking oil
  4 tbsp
• garlic powder
  2 tsp
• garlic-ginger scallion paste
  4 oz
• honey
  2.667 tbsp
• jasmine rice
  1.5 c
• mayonnaise
  1/2 c
• mini cucumber
  2 unit
• plastic wrap
• rice wine vinegar
  3.333 tbsp
• salt
  4 tbsp
• sesame ginger crunch
  4 unit
• shrimp
  20 oz
• sriracha
  4 tsp
• sugar
  2 tsp
• sweet potato
  2 unit
• tempura batter mix
  328 g

🍳 Cookware

• small pot
• small microwave-safe bowl
• large bowl
• whisk
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt: 4 tbsp
2. 

   2

   While rice cooks, wash and dry all produce. Trim and thinly slice mini cucumber into ¼-inch-thick rounds. Cut sweet potato into ¼-inch-thick rounds. Cut broccoli into bite-size pieces if necessary.

   mini cucumber: 2 unit, sweet potato: 2 unit, broccoli: 1 lb
3. 

   3

   In a small microwave-safe bowl , combine rice wine vinegar , 1 teaspoon sugar , and ½ teaspoon salt. Cover with plastic wrap and microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally, until ready to serve. In a large bowl , whisk together with a whisk , tempura batter mix , half the sesame ginger crunch , ⅔ cup cold water, and 1 teaspoon salt. If needed, add more water 1 tablespoon at a time until the mixture reaches a pancake-batter-like consistency.

   rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, plastic wrap, tempura batter mix: 328 g, sesame ginger crunch: 4 unit
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Gently dip shrimp , sweet potato , and broccoli into the batter until coated, letting excess batter drip off into the bowl. Once the oil is hot enough that a drop of batter sizzles when added to the pan, add the coated items in a single layer. (Don't overcrowd the pan — you may need to work in batches.) Cook until crisped and browned, ⏱️ 2 minutes to ⏱️ 3 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and black pepper .

   cooking oil: 4 tbsp, shrimp: 20 oz, sweet potato, broccoli, black pepper
5. 

   5

   In a second small bowl , combine mayonnaise , honey , garlic powder , sriracha , and 2 teaspoons water.

   mayonnaise: 1/2 c, honey: 2.667 tbsp, garlic powder: 2 tsp, sriracha: 4 tsp
6. 

   6

   Fluff the rice with a fork; stir in garlic-ginger scallion paste . Divide the rice between shallow bowls. Top with tempura veggies, pickled cucumber, and sauce, then sprinkle with the remaining sesame ginger crunch. Serve.

   garlic-ginger scallion paste: 4 oz