Rock Shrimp Tempura (Nobu Style) Recipe
Introduction
Rock Shrimp Tempura Nobu Style is a delightful dish combining crispy tempura-fried shrimp with a creamy, tangy sauce. Its unique blend of flavors makes it perfect as an appetizer or a light meal to impress your guests.
Ingredients
- 1 large egg yolk
- 1½ tsp rice vinegar
- ¼ tsp white pepper
- ⅓ cup grapeseed oil (plus more for frying)
- 1 tbsp gochujang (or toban djan to substitute, omit gochujang and miso paste if using)
- 1 tsp miso paste
- 1 tsp yuzu (or lemon)
- Salt, to taste
- 1 cup all-purpose flour
- ½ tsp garlic powder
- ¼ tsp garlic salt
- ¼ tsp white pepper
- 1¾ cup iced water (with 1-2 slightly melted ice cubes)
- 1 egg yolk
- 1½ tbsp grapeseed oil
- 1 lb rock shrimp
- Yuzu, to taste
- Salt, to taste
- Agave syrup, to taste
- Lemon, to taste
- Grapeseed oil, to taste
- Mixed greens
- Chives, chopped (for topping)
Instructions
- Step 1: Prepare the sauce by whisking together the egg yolk, rice vinegar, and white pepper in a bowl. Slowly drizzle in the grapeseed oil while whisking to create a creamy, mayo-like texture. Stir in the gochujang, miso paste, yuzu (or lemon), and salt to taste. Set the sauce aside to let the flavors develop.
- Step 2: For the batter, mix the flour, garlic powder, garlic salt, and white pepper in a separate bowl. Add the iced water with a couple of slightly melted ice cubes, egg yolk, and grapeseed oil. Gently mix until just combined; avoid overmixing.
- Step 3: Heat grapeseed oil in a deep fryer or heavy pot to 350°F–360°F (175°C–182°C).
- Step 4: Pat the rock shrimp dry and coat them individually with the batter. Fry the shrimp in batches to avoid overcrowding until they turn lightly golden, about 5-6 minutes. Drain and let them rest on a cooling rack.
- Step 5: In a small bowl, combine yuzu, lemon, agave syrup, salt, and grapeseed oil to make a simple dressing. Adjust the quantities to your taste. Toss this dressing with mixed greens.
- Step 6: Toss the fried shrimp gently in the prepared sauce. Serve the sauced shrimp on top of the dressed greens and sprinkle with chopped chives. Enjoy immediately.
Tips & Variations
- For a spicier kick, adjust the amount of gochujang or try using toban djan for a more authentic flavor.
- If you can’t find rock shrimp, substitute with small prawns or regular shrimp, but reduce frying time to avoid overcooking.
- Keep your batter cold by using iced water and working quickly to ensure a light, crispy texture.
Storage
It’s best to enjoy this dish fresh for maximum crispiness. If you need to store leftovers, keep the fried shrimp and sauce separate in airtight containers in the refrigerator for up to 1 day. Reheat shrimp briefly in a hot oven to restore some crunch, and add sauce fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sauce ahead of time?
Yes, the sauce can be prepared a few hours ahead and refrigerated. Just bring it to room temperature and whisk before serving.
What if I don’t have yuzu?
Lemon juice is a great substitute for yuzu and will provide a similar bright, citrus flavor.
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Rock Shrimp Tempura (Nobu Style) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Rock Shrimp Tempura Nobu Style is a delicious Japanese-inspired dish featuring crispy, golden-fried rock shrimp coated in a light and airy tempura batter. Accompanied by a creamy, tangy sauce made with gochujang, miso, and yuzu, and served over fresh mixed greens with a hint of chives, this recipe balances umami flavors with a crisp texture perfect for appetizers or light meals.
Ingredients
Scale
Sauce
- 1 large egg yolk
- 1½ tsp rice vinegar
- ¼ tsp white pepper
- ⅓ cup grapeseed oil (plus more for frying)
- 1 tbsp gochujang (or toban djan as substitute)
- 1 tsp miso paste
- 1 tsp yuzu juice (or lemon juice)
- Salt to taste
Batter
- 1 cup all-purpose flour
- ½ tsp garlic powder
- ¼ tsp garlic salt
- ¼ tsp white pepper
- 1¾ cup iced water (with 1–2 slightly melted ice cubes)
- 1 egg yolk
- 1½ tbsp grapeseed oil
Shrimp and Garnish
- 1 lb rock shrimp, dried
- Yuzu juice or lemon juice (to taste, for the dressing)
- Salt (to taste, for the dressing)
- Agave syrup (to taste, for the dressing)
- Grapeseed oil (to taste, for the dressing)
- Mixed greens (for serving)
- Chives, chopped (for topping)
Instructions
- Prepare the Sauce: In a bowl, whisk together 1 large egg yolk, 1½ teaspoons rice vinegar, and ¼ teaspoon white pepper. Slowly drizzle in ⅓ cup grapeseed oil while continuously whisking until the mixture emulsifies into a creamy, mayonnaise-like texture. Stir in 1 tablespoon gochujang, 1 teaspoon miso paste, 1 teaspoon yuzu juice (or lemon juice), and salt to taste. Set aside to let the flavors meld.
- Make the Batter: In a separate bowl, combine 1 cup all-purpose flour, ½ teaspoon garlic powder, ¼ teaspoon garlic salt, and ¼ teaspoon white pepper. Add 1¾ cups iced water (with 1-2 slightly melted ice cubes still inside), 1 egg yolk, and 1½ tablespoons grapeseed oil. Gently mix until just combined, being careful not to overmix to maintain a light batter.
- Heat the Oil: Pour grapeseed oil into a deep fryer or heavy pan, and heat to 350°F–360°F (175°C–182°C). Use a thermometer to maintain the temperature for even frying.
- Fry the Shrimp: Pat the rock shrimp dry thoroughly. Dip each shrimp individually into the batter, ensuring a light, even coating. Carefully drop the battered shrimp into the hot oil in batches to avoid overcrowding. Fry for about 5-6 minutes or until they become lightly golden and crispy. Remove with a slotted spoon and let drain on a cooling rack.
- Prepare the Yuzu Dressing: In a small bowl, combine yuzu juice, salt, agave syrup, and grapeseed oil according to your taste preference. This dressing is flexible, so adjust the balance of citrus, sweet, and oil to your liking.
- Assemble the Dish: Toss the fried shrimp in the prepared sauce until evenly coated. Arrange a bed of mixed greens on a serving plate, dress with the yuzu dressing, then place the sauced shrimp on top. Garnish with chopped chives for a fresh, aromatic finish. Serve immediately and enjoy the crispy texture combined with zesty flavors.
Notes
- Use grapeseed oil for its high smoke point and neutral flavor, which is ideal for frying.
- Keep the batter cold with ice water to maintain the tempura’s lightness and crispness.
- Do not overmix the batter; lumps are okay.
- Fry in small batches to maintain oil temperature and crispiness.
- If toban djan is available, substitute gochujang and omit the miso paste for a more authentic Nobu flavor.
- The yuzu dressing is flexible; adjust the ingredients to balance citrus, sweetness, and saltiness to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Rock Shrimp Tempura, Nobu Style, Japanese Tempura, Crispy Fried Shrimp, Gochujang Shrimp, Yuzu Dressing, Appetizer, Seafood Tempura
