Rock shrimp tempura with a creamy spicy sauce This recipe is based on the famous recipe from Nobu If youve ever had the rock shrimp at one of his restaurants youll definitely want to make these
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
To make the batter: 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.
Recipe Tip
You can substitute white wine vinegar for rice vinegar if desired.
Editor's Note:
This recipe contains raw egg. We recommend that young children
older adults
and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article
.JPG)
