Japanese Battered Shrimp

For Sweet Chili Dipping Sauce:

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with shrimp tempura.

For Shrimp Tempura:

Run the shrimp under cold running water and pat dry with paper towels. Shell and devein the shrimp, leaving the tail intact. With a sharp knife, make several small slits on the underside of the shrimp. This will keep them relatively straight while they cook. Dust shrimp lightly with cornstarch. Set aside.

In a wok or deep fryer; carefully heat the oil to 375º F.

For Tempura Batter:

Sift flour, baking powder and salt into a mixing bowl.

In a separate bowl, gently beat the egg yolk and add iced water and ice cubes. Pour the egg mixture into the flour mixture, stirring about 10 times to just blend.

When the oil has reached the proper temperature; dip the shrimp in the chilled batter several times, making sure the shrimp is completely coated.