Rock Shrimp Tempura (Pan-Fried)

Rock Shrimp Tempura (Pan-Fried)

Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.

Preparation Time
15 mins
Cooking Time
3 mins
Total Time
18 mins
Calories
351 Calories

Recipe Instructions

Step 1
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.
Step 2
Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
Step 3
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.
Step 4
Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Rock Shrimp Tempura (Pan-Fried)
Rock Shrimp Tempura (Pan-Fried)

Ingredients

  • 1 egg yolk
  • 3 tablespoons olive oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons olive oil, or as needed
  • 2 dashes ground black pepper
  • 2 teaspoons chili-garlic sauce
  • 1 pound rock shrimp, peeled and deveined
  • 0.75 cup all-purpose flour
  • 0.25 teaspoon sea salt
  • 0.75 cup ice water

Categories

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