Shrimp tempura tacos

I love tacos and this one features one of my favorite basic ingredients for tacos: shrimps. Battered shrimps. Hell yeah! This is my recipe for this homemade taco-dish:

Shrimp tempura tacos

1/2 lb shrimps
1 egg
cold water
1 cup all-purpose flour
corn starch
vegetable oil/sesame oil
1 avocado, cut in slices
rocket salad or lettuce
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar
1/2 cup mayonnaise
sriracha sauce
1 lime
maple agave syrup
basmati rice

For the batter:
1 cup (240gr) egg+ cold water
1 cup (sifted) all purpose flour

For the dressing of the salad:
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar

Mayo-sriracha sauce:
1/2 cup mayonnaise
sriracha sauce, depending on how spicy you want it
lime juice from 1 lime
some drops of maple agave syrup

Mix them all together till you have a smooth texture.

Make the basmati rice according to instructions and set aside. Wash the shrimps and sprinkle them with the corn starch. Make the dressing and sriracha sauce and set aside. Make the shrimp batter: beat the egg with the cold water and then add it to the sifted flour. Drop the shrimps in it and make sure every shrimp is covered with batter. Fry the shrimps in a pan with vegetable/sesame oil (10:1) for 2 minutes. Assemble the tacos with this order:): sauce, rice, shrimps, sauce, rocket salad, avocado, salad dressing! Bon Appetit!

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