Recipes: Nobu’s Spicy Shrimp Tempura

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. :D

Adapted from: Nobu Matsuhisa’s Nobu Now

Serves 8-10 as an appetizer, 4-6 as a main course

Ingredients:

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

Tempura Batter:

  • 1 egg yolk
  • 200 ml iced water
  • 100 gr all purpose flour (I used wheat flour)

Shrimp Tempura:

  • 1 1/2 pounds rock shrimp, or peeled and deveined “large” shrimp cut into thirds
  • tempura batter
  • Splash of Yuzu juice (or lemon juice)
  • Chives
  • Vegetable oil for deep frying (we use canola oil)


Method:

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.

Tempura Batter:

Lightly whisk together all ingredients to make the batter.

Shrimp Tempura:

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.

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