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

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

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.