Delicious Homemade Rock Shrimp Tempura Recipe

Cooking up some fantastic rock shrimp tempura at home might sound tough, but it’s easier than you think. This article is here to guide you through a simple recipe that delivers big on flavor.

So, let’s get cooking!

Key Takeaways

• You need simple ingredients like flour, ice water, and rock shrimp for the tempura. For equipment, have a deep fryer and mixing bowls ready.
• The recipe includes making a spicy sauce with Japanese mayonnaise or Greek yogurt. This adds flavor to the shrimp.
• Fry shrimp at 375°F until they are golden brown. Always drain them on paper towels after frying.
• Serving suggestions include rice, veggies, or as part of sushi night. Adding green onions or chili sauce can make it spicier.
• You can store leftovers in the fridge for 2-3 days and reheat them in the oven before serving again.

Ingredients and Equipment Needed

Now that we know what rock shrimp tempura is, let’s get into what you’ll need to make this tasty dish. Gathering the right ingredients and equipment makes the cooking process smooth and fun.

Ingredients for the dipping sauce:

1. One egg yolk – it thickens the sauce.
2. Two teaspoons of chili-garlic sauce for some heat.
3. One teaspoon of rice vinegar adds a tangy flavor.
4. A quarter teaspoon of sea salt for taste.
5. Ground black pepper – just two dashes to season.
6. Three tablespoons of olive oil to mix everything well.

Ingredients for the tempura batter:

1. Three-quarters cup of ice water keeps the batter light and crispy.
2. The same amount, three-quarters cup, of all-purpose flour for the base.
3. Another egg yolk – it binds the batter together.
4. Two tablespoons of olive oil make the batter rich.

And don’t forget:

1. One pound of rock shrimp, cleaned and deveined.

Equipment needed:

1. A deep fryer or a heavy pot for frying at high temperatures safely.
2. Mixing bowls – one large, one small – to prepare both sauce and batter separately.
3. A whisk helps mix ingredients smoothly without lumps.
4. Measuring cups and spoons for precise ingredient amounts.
5. Paper towels on a plate to drain excess oil from fried shrimp.

I always check my kitchen to have these ready before starting—knowing what you need helps in making this dish without stress!https://m.youtube.com/watch?v=n__5LLrAygo&t=13s

Step-by-Step Cooking Instructions

I love making rock shrimp tempura at home. It’s a fun way to bring a bit of Japanese cuisine into my kitchen. Here are my steps for cooking it perfectly every time.

1. Gather all your ingredients and equipment. You’ll need flour, cornstarch, baking powder, ice-cold water for the tempura batter. Also, have rock shrimp ready along with soy sauce, sesame oil, and chili sauce for flavor.
2. Make the tempura batter first. Mix flour, cornstarch, and baking powder in a bowl. Then slowly add ice-cold water until the mixture is smooth but still thick.
3. Heat oil in a deep fryer or large pot to 375°F (190°C).
4. While the oil heats, dip each rock shrimp into the batter. Make sure they get fully coated.
5. Place the shrimp in hot oil. Don’t crowd them to avoid sticking together.
6. Fry shrimp for about 2 to 3 minutes or until golden brown and crispy.
7. Use a slotted spoon to take them out of the oil once they’re done frying.
8. Let them drain on paper towels to remove extra grease.
9. To make the creamy spicy sauce, mix Japanese mayonnaise (or Greek yogurt as a substitute), chili sauce, paprika, and a splash of soy sauce in a bowl.
10. Toss fried shrimp in this spicy mayo mix until they are well coated.

11 Cooking shrimp properly is vital; I always ensure they reach an internal temperature of 165°F (74°C).

12 Keep your kitchen well-ventilated while frying to handle smoke and odors.

13 If there are any leftovers (which rarely happens!), I store them in the refrigerator for up to 2-3 days and reheat them in an oven at 350°F (175°C) for about 5-7 minutes before serving again.

I’ve found using white wine vinegar as a neat trick if I run out of rice vinegar when making my dipping sauces or enhancing flavors in my tempura batter—just one more way to tweak this recipe depending on what’s available at home!https://www.youtube.com/watch?v=HoepI5So7wc

Serving Suggestions

Rock Shrimp Tempura tastes great with rice and veggies. I tried it this way after hearing about Nobu 57’s famous dish. Sometimes, I switch things up by making a healthier version. This includes baking the shrimp instead of frying and mixing Greek yogurt with sriracha and sesame oil for a spicy dip.

Another fun idea is to chop up some green onions or scallions and sprinkle them over the top. They add a nice crunch and freshness. For those who like extra heat, adding chilli sauce gives it an extra kick.

This dish can also be part of sushi night or served as an appetizer before a main course, creating a versatile menu that’s always exciting!

Conclusion

Making this Rock Shrimp Tempura at home brings a bit of Nobu’s famous seafood right to your kitchen. With the steps and tips shared, you can whip up a dish that looks fancy but is easy to make.

The sauce, with its raw egg yolk, adds a unique taste. Pairing it with suggested sides like fried rice elevates the meal even more. Trying out variations makes cooking fun and personalizes the dish to your liking.

Enjoy crafting and sharing this delightful meal!

FAQs

1. What is the main method of cooking in a homemade rock shrimp tempura recipe?

Deep frying or deep-frying is the central cooking technique used for making delicious homemade rock shrimp tempura.

2. Are eggs and bread included in this recipe?

Yes, raw eggs are often used as part of the batter for coating, and panko, a type of Japanese bread crumbs, provides an extra crunch to the shrimp.

3. Can I serve it with fried rice?

Absolutely! The crispy texture of rock shrimp tempura pairs nicely with fried rice providing a delightful contrast.

4. Are there any variations to traditional deep-fried recipes like this one?

Definitely! If you’re looking for healthier options, you can try baking instead of deep frying. Also using kewpie – Japanese mayonnaise as dip adds a unique twist.