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Thai Tempura Shrimp & Waffles

Savory Thai-marinated shrimp are battered in sriracha-spiked pancake batter, deep-fried, layered with golden-brown waffle sections, and served with sweet chili sauce.
Prep Time 20 minutes
Cook Time 5 minutes
Servings 75

Ingredients

  • 1 bag Conestoga® Sweet Cream Pancake & Waffle Mix
  • 1 bag Pioneer® Original Buttermilk Pancake & Waffle Mix
  • 25 lb. Shrimp, fresh, peeled, deveined
  • 5 gallons Buttermilk
  • 5 bunches Green onion, chopped
  • cups Sriracha sauce
  • ¼ cup Chili paste
  • 1 cup Pickled ginger
  • 4 cloves Garlic, minced
  • 12½ cups Club soda (or seltzer)
  • cups Water
  • 10 Eggs
  • cups Oil
  • oz. Thai basil leaves, chopped fine
  • Sweet chili sauce, to taste
  • Flour

Instructions

  • Place shrimp in a glass bowl. Add buttermilk, green onions, 1 cup sriracha, chili paste, ginger, and garlic. Stir to evenly coat. Cover and refrigerate for 2 to 4 hours.
  • Drain shrimp and discard green onions and ginger and toss shrimp in flour.
  • Add club soda or seltzer water to large bowl. Add Pioneer® Original Buttermilk Pancake & Waffle Mix and remaining sriracha and whisk until lump free.
  • Cook waffles according to griddle instructions using the Conestoga® Sweet Cream Pancake & Waffle Mix batter.
  • In a separate bowl, add water, Conestoga® Sweet Cream Pancake & Waffle Mix, eggs, and oil. Whisk until blended and lump free. Add basil and whisk to evenly incorporate. For best results, keep batter cold until ready to cook.
  • For each order, place 6 to 8 oz. of shrimp in Pioneer® Original Buttermilk Pancake & Waffle Mix batter. Shake off excess and deep fry for approximately 2 minutes until golden brown.
  • Plate with waffle separated into sections, layered with shrimp, garnished with green onions. Serve with sweet chili sauce.