Nobu-Style Rock Shrimp Tempura (Homemade)

Name: Nobu-Style Rock Shrimp Tempura (Homemade)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb small to medium shrimp, peeled, deveined, and cut into 1-inch pieces; Vegetable oil, for frying; For the Tempura Batter:; 1/2 cup all-purpose flour, plus 2 tbsp for dredging; 1/4 cup cornstarch; 1/2 tsp baking powder; 1/4 tsp salt; 1 large egg yolk; 3/4 cup ice water (plus more if needed); For the Creamy Spicy Sauce:; 1/2 cup mayonnaise (preferably Kewpie, or regular mayo); 2-3 tbsp Sriracha (adjust to desired spice level); 1 tbsp honey or maple syrup; 1 tsp rice vinegar; 1/2 tsp soy sauce (optional); For Garnish:; 1 tbsp chopped fresh chives or scallions; Lemon wedges

Indulge in a homemade rendition of Nobu's famous Rock Shrimp Tempura, featuring perfectly crispy shrimp enveloped in a creamy, spicy sauce. This recipe brings a fine-dining classic to your kitchen with readily available ingredients.

Prep: 20 min

Cook: 15 min

Total: 35 min

4 servings

Ingredients

1 lb small to medium shrimp, peeled, deveined, and cut into 1-inch pieces
Vegetable oil, for frying
For the Tempura Batter:
1/2 cup all-purpose flour, plus 2 tbsp for dredging
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
1 large egg yolk
3/4 cup ice water (plus more if needed)
For the Creamy Spicy Sauce:

Instructions

1
Prepare the shrimp: Pat the cut shrimp pieces very dry with paper towels. This is crucial for a crispy batter.
2
Make the creamy spicy sauce: In a small bowl, whisk together the mayonnaise, Sriracha, honey (or maple syrup), rice vinegar, and optional soy sauce until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
3
Heat the frying oil: Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat to 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
4
Prepare the tempura batter: In a medium bowl, whisk together the 1/2 cup all-purpose flour, cornstarch, baking powder, and salt. In a separate small bowl, whisk the egg yolk with the ice water. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few lumps are fine; do not overmix, as this will develop gluten and make the batter tough.
5
Batter and fry the shrimp: Place the remaining 2 tbsp of flour in a shallow dish. Dredge the dry shrimp pieces lightly in the flour, shaking off any excess. Dip the floured shrimp into the tempura batter, ensuring they are fully coated.
6
Fry the shrimp in batches, without overcrowding the pot. Cook for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to transfer the fried shrimp to a wire rack set over paper towels to drain excess oil. Maintain oil temperature between batches.
7
Toss and serve: In a large bowl, gently add the warm fried shrimp. Pour the creamy spicy sauce over the shrimp and toss gently to coat evenly. Be careful not to break the crispy coating.
8
Garnish with chopped chives or scallions and serve immediately with lemon wedges on the side.

Nutrition Facts

550 kcal

Calories

28g

Protein

35g

Carbs

38g

Fat

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