from: Youell’s Oyster House
For the mango-sambal sauce: In a medium-size mixing bowl, combine the mango puree, sambal oelek, water, lemon zest, garlic powder, and salt. Spoon about 2 tablespoons of sauce into two small ramekins. Set bowl and ramekins aside.
For the tempura batter: In a separate bowl, mix the cornstarch, flour, chives, salt and soda until fully combined into a thin, crepe-style batter. (The result is much thinner than a cake batter.)
To finish: Heat oil in a deep fryer to 350°F. Dredge shrimp in flour then dip in batter up to the tail. Fry shrimp in two batches, cooking 2 to 3 minutes per batch and turning over as needed for even browning. Remove shrimp and drain on paper towels. Toss the shrimp in the mango-sambal sauce and stack 6 pieces on top of each other in a 3-2-1 pyramid on a pair of serving plates. Place a ramekin on the side of each for dipping.
*NOTE: If gluten is an issue, double the about of cornstarch and soda in the batter and eliminate the flour, and also skip dredging the shrimp.