Best 4 Rock Shrimp Tempura Pan Fried Recipes

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**Crispy Rock Shrimp Tempura Pan-Fried: Two Unique Recipes for a Delightful Treat**

Relish the exquisite flavors of rock shrimp tempura, a culinary delight that combines the delicate sweetness of shrimp with a golden-brown, crispy coating. This article features two remarkable recipes that showcase the versatility of this dish, offering both a traditional deep-fried tempura and a healthier pan-fried version. Both recipes utilize a light and airy batter made from simple ingredients, ensuring a crispy exterior that perfectly complements the tender and succulent shrimp. Whether you prefer the classic deep-fried method or the healthier pan-fried alternative, these recipes guarantee an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

ROCK SHRIMP TEMPURA (PAN-FRIED)



Rock Shrimp Tempura (Pan-Fried) image

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

1 egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
¾ cup ice water
¾ cup all-purpose flour
1 egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined

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

CRISPY SHRIMP TEMPURA



Crispy Shrimp Tempura image

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Provided by S. Sundt

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

Steps:

  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
  • One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA



Rock-Shrimp-and-Asparagus Tempura image

Provided by Amanda Hesser

Categories     appetizer

Time 15m

Yield Serves 4, as a first course

Number Of Ingredients 7

1/2 teaspoon sea salt
1 egg
1 cup flour
2 cups panko
1/2 pound rock shrimp
1 pound asparagus, trimmed
Vegetable oil

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

CHEF JOHN'S SHRIMP TEMPURA



Chef John's Shrimp Tempura image

I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

Provided by Chef John

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 12

12 each large shrimp, peeled and deveined
canola oil for frying
¼ cup self-rising flour
¼ cup potato starch
½ teaspoon kosher salt
1 pinch cayenne pepper
½ cup cold sparkling water
½ cup prepared dashi stock
¼ cup mirin
¼ cup soy sauce
1 pinch white sugar, or to taste
grated daikon radish

Steps:

  • Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  • Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
  • Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
  • Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 19.4 g, Cholesterol 96.1 mg, Fat 1.4 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 1381.4 mg

Tips for Making the Perfect Rock Shrimp Tempura:

  • Choose fresh, high-quality rock shrimp. Look for shrimp that are firm and have a translucent appearance.
  • Make sure the shrimp are properly cleaned and deveined before cooking.
  • Use a light touch when mixing the tempura batter. Over-mixing will result in a tough batter.
  • Use cold water when making the tempura batter. This will help to keep the batter light and crispy.
  • Heat the oil to the proper temperature before frying the shrimp. The oil should be between 350°F and 375°F.
  • Do not overcrowd the pan when frying the shrimp. This will cause the shrimp to stick together and become soggy.
  • Fry the shrimp until they are golden brown and crispy. This should take about 2-3 minutes.
  • Drain the shrimp on paper towels before serving. This will help to remove any excess oil.

Conclusion:

Rock shrimp tempura is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy coating and tender, flavorful shrimp, this dish is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give rock shrimp tempura a try. You won't be disappointed!

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