Southwestern Shrimp Fritters

Whisk together the sauce ingredients in a small bowl and set aside. Mix the tempura batter according to the package directions and set aside. Place a sauté pan over medium-high heat; add the corn and toast lightly. Add the shrimp and cook until opaque, about 2 to 3 minutes. Add the chili powder and cayenne; reduce the heat to low. Add the garlic and cook until fragrant. Add the onion, cilantro and salt; remove from heat. Add 1 cup of the prepared tempura batter (there may be some batter left over) to the shrimp mixture and stir to coat. Do not overmix. Add the oil to a large skillet to a depth of 1½ inches and heat over medium-high. Ladle ¼ cup of batter into the pan and fry until golden on both sides (use ⅛ cup for smaller fritters). Remove to a paper towel-lined plate. Repeat with the remaining batter. Serve the fritters warm with the Chili Ginger Sauce on the side. Makes 14 fritters.