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
