ROCK SHRIMP TEMPURA (PAN-FRIED)
This is based off 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.
Provided by Cipher
Categories Appetizers and Snacks Seafood Shrimp
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
- 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.
- Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Nutrition Facts : Calories 351 calories, Carbohydrate 18.8 g, Cholesterol 275 mg, Fat 20.3 g, Fiber 0.9 g, Protein 22.3 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 0.1 g
SKINNY CRISPY ROCK SHRIMP
This recipe is a skinnier version of Nobu's famous fried rock shrimp appetizer that's typically fried and doused in a creamy spicy mayo-based sauce. My version is baked and uses Greek yogurt, sriracha and sesame oil to create a healthier, yet still drool-worthy copycat!
Provided by Cayla Atha
Categories Appetizer Main Course Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- If making tempura batter, whisk all ingredients together well.
- For tempura shrimp: In a bowl, place dethawed rock shrimp and toss with paprika, salt and pepper. Then place shrimp into tempura batter and toss. In another bowl, place panko bread crumbs. With tongs, take a few battered rock shrimp and place into the crumbs to coat. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.For pre-coated shrimp: In a bowl, spray frozen shrimp well with cooking spray. Toss coated rock shrimp with paprika, salt and pepper. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.
- Meanwhile, in a large bowl mix together ingredients for the creamy spicy sauce, whisking in the sesame oil. Set aside.
- After 10 minutes in the oven, remove sheet pan and using tongs, flip over each shrimp. Bake for another 10 minutes.
- After another 10 minutes in the oven, remove shrimp from pan and gently place into the large bowl with the creamy sauce. Toss carefully to coat. Top with green onions and serve immediately!
ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
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