Rock Shrimp Tempura (Pan-Fried) recipe

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Ingredients

1 egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
¾ cup ice water
¾ cup all-purpose flour
1 egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined

Nutrition Info

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
servingSize: -
sodium: 428 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk ice water, flour, and egg yolk together in a large bowl to make batter.

  3. 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.

  4. Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

Recipe Yield

4 servings

Recipe Note

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.

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