Rock Shrimp

Lauren

One of Dad’s favorite appetizers.

ingredients

Creamy Spicy Sauce

1 egg yolk
1/2 tsp sea salt and a couple grinds of fresh white pepper
1 teaspoon rice vinegar
3 oz. grape seed oil (or other very mildly flavored oil)
2 teaspoons chili garlic sauce (Tobanjan), we use Sambal

Tempura Batter

1 egg yolk
6 oz. iced water
3 oz. all purpose 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 corn oil)

directions

Creamy Spicy Sauce

Whisk together the egg yolk, salt, pepper, and vinegar, and then VERY gradually whisk in the grape seed 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

1
Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a dutch oven) place about 5" of oil, and with the aid of a Thermometer , heat to 355°F. 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.
2
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.

Source: Lauren