Rock Shrimp Tempura (Nobu Style)
Serves 4
25 mins prep
15 mins cook
5 mins Assemble
45 mins total
AKA one of Nobu's most iconic dishes - and I got my hands on the recipe! I followed their recipe but added the necessary twists to fit my taste! Check out my tips to see what I changed in case you want to do it the original way!
Sauce
Batter:
Yuzu Dressing
Garnishes
Sauce: To a bowl together the egg yolk, rice vinegar and white pepper. Slowly drizzle in the grapeseed oil and emulsify into a creamy and mayo like texture. Whisk in gochujang, miso, yuzu (or lemon) and salt to taste. Set aside to let the flavors develop.
Batter: In a separate bowl combine flour, garlic powder, salt, and white pepper. Add iced water (with 1-2 slightly melted ice cubes still in it), egg yolk and grapeseed oil. Mix until combined - do not over mix.
Heat your oil to 350℉-360°F.
Dry your rock shrimp and coat them in the batter. When the oil is ready, drop them individually into the oil. You will have to cook them in batches. Fry until lightly golden. It takes about 5-6 minutes. Let them sit over a cooling rack.
In a small bowl, mix together the yuzu dressing ingredients, taste and adjust. There are no strict measurements with this one, measure with your heart 😉 Dress your mixed greens with the finished product.
Toss the shrimp in the sauce. Place on top of your dressed lettuce, top with chives and that is it! Enjoy.
