Never have I come across a listed recipe for Nobu’s Rock Shrimp Tempura, Creamy Spicy Sauce that actually works, and yet it has been widely and successfully reproduced … so I set about fiddling and finding a fool proof recipe for you, and that too using easily available local Indian ingredients (other than one, the Lingham’s Garlic Chilli Sauce, but it can be ordered on Amazon), and without any fancy equipment or technique.
The first stage in the preparation of the Rock Shrimp Tempura, Creamy Spicy Sauce is the making of the Creamy Spicy Sauce, for which I am showing you a half recipe that will service 2 portions of 75g each of the Rock Shrimp Tempura. IMAGE 1 is of the ingredients.
YIELD: 150ml approximately
- 1 egg yolk
- 1.5 tablespoons Lingham’s Garlic Chilli sauce
- 125ml sunflower oil
- 1 teaspoon rice vinegar
Just like how I taught you to make a basic mayonnaise, first and foremost place the egg yolk in a bowl, add ½ tablespoon Lingham’s garlic chilli sauce and whisk (STEPS 1 & 2). Then gradually add the oil and whisk till emulsified (STEPS 3 & 4), and then whisk in the remaining one tablespoon of the garlic chilli sauce (STEP 5) and the rice vinegar (STEPS 6 & 7). Refrigerate until use (STEP 8).
Now onto the preparation of the prawns, which I usually buy and have cleaned at one of the fish mongers located in INA market, New Delhi, or eIse get them delivered from online shop Licious, but feel free to use whichever supplier and size of prawn you wish to, so long as the prawns can be cut into ½ inch pieces.
First wash and dry the prawns on a cloth towel (STEP 9), then remove the vein as shown (STEPS 10 to 12), pull off the tail if it is still attached (STEP 13), cut each prawn into approximately ½ inch pieces (STEPS 14 & 15), dry again on the towel (STEP 16), then place in a bowl and refrigerate until use (STEP 17).
Next, the making of the batter.
YIELD: For 3 75g portions of Rock Shrimp
- 1 cup Corn Starch
- ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 egg, lightly beaten
- ½ teaspoon salt
- ¾ cup cold water
First gather together the ingredients (STEP 1), measure out the dry ones into a bowl (STEP 2), then lightly beat the egg in a separate bowl (STEP 3), then first add the water to the dry ingredients and whisk in (STEPS 4 & 5), then add the egg and whisk in until combined (STEPS 6 & 7 – do not over-whisk), and refrigerate until use (STEP 8).
COOKING AND SERVING THE ROCK SHRIMP TEMPURA, CREAMY SPICY SAUCE
First place a pot of oil for deep frying over low heat for at least 5 mins (STEP 1), until a bit of batter will sink half way and then quickly rise to the surface and start sizzling but not browning (STEP 2).
Then toss the prawns in some all-purpose flour (STEPS 3 & 4), and shake off excess through a sieve (STEP 5), then drop into the batter (STEP 6), roll to coat (STEP 7), and then transport with a slotted spoon into the oil (STEP 8), and fry first for 2½ mins (STEP 9), then take out (STEP 10) and place in a sieve to rest for one minute – break apart any sticking together – (STEP 11), then put them back into the oil for another minute or so, until the sizzling bubbles subside (STEP 12), remove again with a slotted spoon and place in the sieve for 30 seconds (STEPS 13 & 14).
Then place them in a mixing bowl (STEP 15), and for two portions (150g prawns), drizzle with approximately 4 tablespoon of the creamy spicy sauce (STEP 16), toss to coat (STEP 17), and then place in your serving plate, or basket and serve, as shown in the opening images.
