I bought a pound of jumbo shrimp the other day and I already know in my heart that I want to make Shrimp Tempura. However, since I don’t want to deal with making tentsuyu sauce, I googled for variations that don’t require that said sauce—voila, I found this perfect recipe (Nobu’s Spicy Shrimp Tempura). I have been to Nobu in Miami just once and all I can recall is that the food is really good.
Again, I find myself saying to myself, you can never go wrong with a dish that has Nobu’s name attached to it.
Adapted from: Nobu Matsuhisa’s Nobu Now
Serves 8-10 as an appetizer, 4-6 as a main course
Creamy Spicy Sauce: (enough to coat 1 1/2 lbs. of shrimp)
- 1 egg yolk
- 1/2 tsp sea salt and a couple grinds of fresh white pepper
- 1 teaspoon rice vinegar
- 100 ml grapeseed oil (JZ used sesame oil)
- 2 teaspoons chili garlic sauce
- 1 egg yolk
- 200 ml iced water
- 100 gr all purpose flour (I used wheat flour)
- 1 1/2 pounds rock shrimp, or peeled and deveined “large” shrimp cut into thirds
- tempura batter
- Splash of Yuzu juice (or lemon juice)
- Vegetable oil for deep frying (we use canola oil)
Creamy Spicy Sauce:
Make the mayonnaise (creamy spicy sauce) by whisking together the egg yolk, salt, pepper, and vinegar, and then VERY gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning.
Lightly whisk together all ingredients to make the batter.
Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces.
In a heavy deep pot (we use a le creuset dutch oven) place about 5” of oil, and with the aid of a thermometer, heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked.
Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.