Tempura Shrimp with Hot and Sour Mango Sauce

Ingredients

• Mango Sauce

  • 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

• Shrimp

  • 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