Best Rock Shrimp Tempura Recipes

ROCK SHRIMP TEMPURA (PAN-FRIED)

Rock Shrimp Tempura (Pan-Fried) image

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

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

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

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA

Rock-Shrimp-and-Asparagus Tempura image

Provided by Amanda Hesser

Categories appetizer

Time 15m

Yield Serves 4, as a first course

Number Of Ingredients 7

Ingredients

1/2 teaspoon sea salt
1 egg
1 cup flour
2 cups panko
1/2 pound rock shrimp
1 pound asparagus, trimmed
Vegetable oil

Steps:

In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

ROCK SHRIMP TEMPURA

ROCK SHRIMP TEMPURA image

Categories Shellfish Appetizer Fry

Yield 2

Number Of Ingredients 12

Ingredients

For Tempura:
1 egg yolk
3/4 c ice water
1/3 c flour
For Shrimp:
8 oz rock shrimp
1 t sesame seeds
vegetable oil for frying
For sauce:
1/4 c mayonnaise
2 t garlic-chili sauce (Tobanjan)
2 t fresh lime juice

Steps:

Make the tempura batter by mixing ingredients. Make sauce by mixing all ingredients together and set aside. Rinse and dry shrimp. Heat oil to 360F and dip the battered shrimp into the oil for 2 minutes. Drain on paper. Toss shrimp with sauce, sprinkle with sesame seeds and serve.