Hey foodies! I’ve been obsessed with Japanese cuisine lately, and there’s one dish that keeps making my taste buds dance – Rock Shrimp Tempura. Today, I’m gonna break down everything you need to know about this amazing appetizer that’s taking restaurants by storm.
What Exactly is Rock Shrimp Tempura?
Rock shrimp tempura is a Japanese dish made from rock shrimp that’s coated in a light, crispy tempura batter and deep-fried to golden perfection. But wait – before we dive deeper, let’s talk about what makes rock shrimp special.
The Star of the Show: Rock Shrimp
Rock shrimp ain’t your regular shrimp! These little guys get their name from their super hard shells that are, well, hard as a rock They’re
- Smaller than regular shrimp
- Have a sweet, lobster-like taste
- More tender than regular shrimp
- Perfect for tempura because of their size and texture
Why Everyone’s Going Crazy for Rock Shrimp Tempura
I gotta tell ya, there’s a reason why this dish is becoming super popular in Japanese restaurants worldwide:
-
Perfect Texture Combo
- Crispy outside from the tempura batter
- Tender, sweet inside from the rock shrimp
- Light and not greasy when done right
-
Versatile Serving Options
- As an appetizer
- Main course with rice
- Party finger food
- Late-night snack (guilty as charged! )
How to Make Amazing Rock Shrimp Tempura
The Basic Ingredients You’ll Need:
- 1½ pounds rock shrimp (or cut regular shrimp into thirds if you can’t find rock shrimp)
- Tempura batter ingredients:
- 1 egg yolk
- 200ml iced water
- 100g all-purpose flour
- Vegetable oil for frying
- Spicy mayo sauce (optional but recommended!)
Step-by-Step Cooking Process:
-
Prep the Shrimp
- Clean and devein the shrimp
- Pat them dry with paper towels
- Season lightly with salt
-
Make the Tempura Batter
- Whisk the egg yolk
- Add ice-cold water
- Gently mix in flour (don’t overmix!)
-
Frying Time
- Heat oil to 355°F (180°C)
- Dip shrimp in batter
- Fry until golden (about 2-3 minutes)
Pro Tips for Perfect Rock Shrimp Tempura
Listen up! After making this dish like a million times (okay, maybe not that many), here are my top tips:
-
Keep Everything Cold
- Use ice-cold water for batter
- Keep batter in bowl over ice
- Don’t let batter sit too long
-
Oil Temperature is Key
- Use a thermometer
- Don’t overcrowd the pot
- Maintain steady temperature
-
Sauce Matters
- Try making Nobu’s famous spicy mayo
- Mix with some yuzu juice
- Add chopped chives for extra flavor
Serving Suggestions
Here’s how I love serving my rock shrimp tempura:
- As an appetizer with spicy mayo
- Over steamed rice with stir-fried veggies
- In tacos (yeah, fusion baby!)
- As part of a larger Japanese feast
Common Mistakes to Avoid
We’ve all been there! Here are some oopsies to watch out for:
- Overmixing the batter (makes it tough)
- Using oil that’s too hot or too cold
- Making the batter too thick
- Not drying the shrimp properly
Health Considerations
Look, I ain’t gonna lie – this isn’t exactly health food. But here’s the deal:
- It’s deep-fried, so enjoy in moderation
- Higher in protein than regular tempura
- Can be made healthier with:
- Air fryer version
- Less oil
- Whole wheat flour option
Where to Find the Best Rock Shrimp Tempura
If you’re not ready to make it yourself, here’s where to find good rock shrimp tempura:
-
Japanese Restaurants
- Especially ones specializing in tempura
- Nobu restaurants are famous for their version
-
Asian Fusion Restaurants
- Often serve modern takes on the dish
- Might come with unique sauce combinations
Final Thoughts
Rock shrimp tempura is seriously one of those dishes that’ll make you go “wow” when done right. Whether you’re making it at home or ordering at a restaurant, now you know what makes it special and how to enjoy it best.
Remember, the key to great rock shrimp tempura is quality ingredients, proper technique, and serving it immediately while it’s hot and crispy. Now go forth and enjoy this awesome Japanese dish!
P.S. Don’t forget to grab extra napkins – things might get a little messy, but that’s half the fun!
INGREDIENTS (Serves four to six)
Creamy Spicy Sauce 1 egg yolk ½ teaspoon sea salt ½ teaspoon white pepper 1 teaspoon rice vinegar 100ml grapeseed oil, or other mildly flavoured oil 2 teaspoons chilli garlic sauce (Toban Djan)Tempura Batter 1 egg yolk 200ml iced water 100g all-purpose flour 1.5lbs / 650g rock shrimp, or peeled and deveined large shrimp cut into bite-sized pieces Yuzu juice or lemon juice Vegetable oil for deep frying
Start by making the sauce. Whisk together the egg yolk, salt, pepper and vinegar, then very gradually whisk in the grapeseed oil. Start with just a few drops to create an emulsion, then increase the amount of oil, whisking all the while. Once all the oil has been added and your sauce is nice and thick, stir through the chilli garlic sauce. Whisk all the batter ingredients together and combine well.
Heat around 5 inches of vegetable oil in a pan suitable for deep frying until it reaches 180°C or 355°F. Working in batches of 2-3 small handfuls, coat the shrimp in the tempura batter and gently drop into the hot oil, frying for a few minutes until golden. Remove the shrimp from the oil and place onto a paper towel-covered tray to drain. Repeat the process until all the shrimp is cooked.
Transfer the fried shrimp to a large bowl, pour over the sauce and toss to coat. Finish with a splash of yuzu or lemon juice and garnish with chopped chives.
Nobu – Rock Shrimp Tempura – City Cookin’
FAQ
What is the difference between rock shrimp and regular shrimp?
Rock shrimp and “regular” shrimp, while both belonging to the crustacean family, have distinct differences in appearance, texture, and flavor.
What is the flavor of rock shrimp?
Rock shrimp have a “sweet flavor” and can change the taste and cooking time of a recipe intended for regular shrimp. Rock shrimp (Sicyonia brevirostris) is a deep-water cousin of the wild pink, brown and white shrimp.
What’s the difference between fried shrimp and tempura shrimp?
Fried shrimp is usually dipped in a thicker batter that absorbs the oil more, and may even contain breadcrumbs. While still crunchy, the texture is generally more dense. Tempura, on the other hand, has a rather thin batter that’s made primarily from flour, cornstarch, an egg, and ice water.
What is rock shrimp at a restaurant?
their shells are as hard as rocks. Rock Shrimp Also Taste Like Lobster. Rock shrimp don’t just have that lobster look, they also have some lobster flavor as well and will taste like and have a similar texture to lobsters rather than shrimp. Rock Shrimp Come From Florida.