For the 60% of the world who refuse to admit they are sh*t at cooking and set out to create sub- par, tasteless meals only to be swamped with an overzealous amount of forced gratitude, this recipe is not for you. There is a reason why Nobu is one of the most well- renowned restaurants in the world: the chefs know what they are doing. They aren’t accidentally replacing salt for sugar and burning the mouths of innocent dinner party guests or overcooking pork so badly that diners question whether they’re eating turkey or chicken (yikes). They are chefs by nature and taste connoisseurs by trade, and because of them the world popular Tempura Rock Shrimp has been brought into existence.
Knowing me, I probably fall into the above category, and sticking with the stereotypes of those 60% i believed that I could tackle this recognizably crispy, smokey tempura shrimp recipe. I obvs have not perfected it just yet, but I would have no problem serving this at dinner and watching in secret glory as my besties munch, mow and ask for more. One rule: SERVE IMMEDIATELY.
KNOCK- OFF NOBU TEMPURA ROCK SHRIMP
1 1/2 pounds deveined, unshelled rock shrimp (or whatever shrimp you can find, make sure they’re large)
Splash of Lemon juice (or Yuzu)
Toasted Sesame Seeds
Oil for frying
1 Egg Yolk
200 ml Ice cold water
Pinch of smoked Paprika (optional)
1 Egg yolk
1/2 tsp Himalayan sea salt
1 tsp Rice vinegar
100 ml Mild Oil (grapeseed, canola, or if you’re really daring: coconut)
2 tsp Chilli Garlic Sauce (Asian section: GO)
Optional : If you want a creamier dressing, add a tbsp of mayo, greek yogurt, sour cream, whatever.
Place a pot on high heat. Fill about 1-2 inches with oil and let it heat up (180C). If it starts smoking a bunch its burning, you fucked up. You NEED it to be hot enough for when you drop the shrimp in however, so I check by tossing in a tiny piece of the chive and seeing if it insta- bubbles. If it does, you’re golden (and your shrimp will be too)
Mix together all your dredge ingredients, this is your batter
If your shrimp are frozen, defrost them by running them under COLD water in the sink for about 10 min. Pat dry. I cut my shrimp in half since they were so large.
Dip the shrimp into your batter then drop 2-3 at a time into the hot oil. Cook for 2- 2.5 min (no longer) and use a slotted spoon to place the shrimp on paper towel.
Mix together all ingredients for your dip except for the oil. Slowly, while whisking, pour your oil in so it emulsifies (much like a salad dressing)
For serving, you can either coat the golden shrimpies in the sauce, or leave it on the side as a dip. Squirt with lemon juice and sprinkle chives and toasted sesame seeds on top.