Rock shrimp tempura, with its crispy exterior and succulent interior, is a delightful dish that combines the flavors of rock shrimp, a type of small, deep-sea shrimp, and a light, airy batter. Whether you are a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the steps of creating a delicious rock shrimp tempura that will impress your family and friends. From selecting the freshest rock shrimp to preparing a flavorful batter, you will discover the techniques and tips needed to make this delightful dish a success. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the perfect rock shrimp tempura.
Check out the recipes below so you can choose the best recipe for yourself!
ROCK SHRIMP TEMPURA (PAN-FRIED)
This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.
Provided by Cipher
Categories Appetizers and Snacks Seafood Shrimp
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
- 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.
- Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Nutrition Facts : Calories 351 calories, Carbohydrate 18.8 g, Cholesterol 275 mg, Fat 20.3 g, Fiber 0.9 g, Protein 22.3 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 0.1 g
ROCK-SHRIMP-AND-ASPARAGUS TEMPURA
Provided by Amanda Hesser
Categories appetizer
Time 15m
Yield Serves 4, as a first course
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
- Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP TEMPURA
Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.
Provided by SHERRY_G
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
- Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
- One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 15.7 g, Cholesterol 124 mg, Fat 48.3 g, Fiber 0.3 g, Protein 11.4 g, SaturatedFat 6.7 g, Sodium 424.6 mg, Sugar 0.3 g
ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
SPICY SHRIMP TEMPURA
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
- Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
- For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
- For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
- For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water.
- Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it.
- Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go!
- Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time.
- When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
- Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.
ROCK SHRIMP TEMPURA
Steps:
- Make the tempura batter by mixing ingredients. Make sauce by mixing all ingredients together and set aside. Rinse and dry shrimp. Heat oil to 360F and dip the battered shrimp into the oil for 2 minutes. Drain on paper. Toss shrimp with sauce, sprinkle with sesame seeds and serve.
Tips:
- Use fresh rock shrimp for the best flavor and texture.
- Clean the shrimp thoroughly before cooking.
- Make sure the tempura batter is cold before frying the shrimp.
- Fry the shrimp in hot oil until they are golden brown and crispy.
- Serve the shrimp immediately with your favorite dipping sauce.
Conclusion:
Rock shrimp tempura is a delicious and easy-to-make appetizer or main course. With its light and crispy batter and succulent shrimp, this dish is sure to please everyone at your table. You can have your perfect rock shrimp tempura by following the tips and recipe instructions above. So next time you're looking for a quick and tasty meal, give rock shrimp tempura a try.
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