Rock shrimp tempura with a creamy spicy sauce. This recipe is based on the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.
Ingredients
- egg yolk: 1 piece
- chili-garlic sauce: 2 tsp
- rice vinegar: 1 tsp
- sea salt: 0.25 tsp
- dashes ground black pepper: 2 piece
- olive oil: 3 Tbsp
- ice water: 0.75 cup
- all-purpose flour: 0.75 cup
- egg yolk: 1 piece
- olive oil: 2 Tbsp (or as needed)
- rock shrimp: 1 pound (peeled and deveined)
Metric Conversion
Stages of cooking
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To make the dipping sauce: Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
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To make the batter: Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
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Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
