NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE

NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE image

Categories Fry

Number Of Ingredients 18

Creamy Spicy Sauce
enough to coat 1½ lbs of shrimp
1 egg yolk
½ teaspoons sea salt
couple grinds of fresh white pepper
1 teaspoon rice vinegar
100 ml grapeseed oil (or other very mildly flavored oil)
2 teaspoons chili garlic sauce (Tobanjan)
Tempura Batter
1 egg yolk
200 ml iced water
100 grams all purpose flour
Shrimp Tempura
1½ pounds rock shrimp, or peeled and deveined "large" shrimp cut into thirds
tempura batter (as prepared below)
Splash of Yuzu juice (or lemon juice)
Chives
Vegetable oil for deep frying

Steps:

Creamy Spicy Sauce Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning. Tempura Batter Lightly whisk together all ingredients to make the batter. Shrimp Tempura Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.