You know those condiments that make it impossible to put down your fork? Prepare to meet your new favorite. It’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce so good, it’ll make your taste buds light up. Even better? It’s paired with crispy, tempura-battered shrimp, sesame-flecked broccoli, and quick-pickled cucumbers on top of steamy rice. Don’t be surprised when you find yourself swiping up every last drop...and making up excuses to recreate this dish again and again.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Korean Chili Flakes
Tempura Mix(ContainsEggs, Milk, Wheat)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
In a second small bowl, combine mayonnaise, jam, sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. Add rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, cut broccoli florets into 1-inch pieces, if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and half the scallion greens.
Meanwhile, rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, salt (we used ½ tsp kosher salt; 1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4). (TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir shrimp into batter until fully coated. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between bowls. Top with shrimp and quick pickles (draining first). Drizzle shrimp with sauce; top with remaining scallion greens and sesame seeds, plus a pinch of chili flakes. Serve with broccoli and remaining lemon wedges on the side.