This post may contain affiliate links. Please read our disclosure policy.
Rock Shrimp Tempura 🍤 AKA one of Nobu’s most iconic dishes – and I got my hands on the recipe! I followed their recipe but added the necessary twists to fit my taste! Check out my tips to see what I changed in case you want to do it the original way!
Table of Contents
Why You’ll Love Rock Shrimp Tempura
This Rock Shrimp Tempura is light and crispy with a savory flavor. Rock shrimp are known for having an almost lobster-like taste. And the sauce – this sauce is stunning! There’s a reason this is one of their most popular dishes!
Prep Like a Pro
Batter Up – Make sure to use ice cold water and don’t skip the melty ice cubes. Tempura batter should be cold and barely mixed to stay light and crisp for the rock shrimp. Over-mixing activates the gluten which leads to a soggy coating.
Emulsify the Sauce Slowly – Add the oil in a slow stream while whisking constantly. To emulsify is to combine two ingredients that don’t normally whisk well. Slow and steady is the way you’re going to accomplish this.
Keep your Shrimp Cold – Cold shrimp and hot oil mean crispier results. Make sure to pat them dry very well before putting them in the batter.
Don’t Overcrowd the Oil – Fry in batches. This helps the oil temperature stay steady and makes sure they have room to fry. Overcrowding lowers your temperature and you won’t get the perfectly crispy fried shrimp that you’re looking for. Make sure you use a candy thermometer so the oil is the right temp.
Rest the Shrimp on a Rack – Placing on a paper towel can let the shrimp steam making them soggy. A simple fix it to let them rest on a cooling rack.
Taste the Yuzu Dressing – Taste as you go. You’re aiming for a bright balance of citrus, sweet and salt. You can even dip in a piece of lettuce to get a better idea.
Assemble Just Before Serving – Wait until the last minute to toss your freshly fried tempura rock shrimp in the sauce. If you do it too early the sauce will soak in and make them lose their crunch.
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
- Nobu uses toban djan which is a chili bean paste and I couldn’t find it so I did gochujang and miso to try and mimic the effect.
- Nobu uses shiitake as well but Bryan hates them so I omitted
- I let the tempura rock shrimp sit over a cooking rack. This is WAY better than over paper towel because the steam can make them soggy.
- Leave your shrimp in the fridge till ready to use for crispier results.
Substitutions
- Substitutions
- Yuzu → Lemon Juice
- Toban Djan → The original recipe uses Toban Djan, but I absolutely couldn’t find it. To mimic the taste I used 1 tbsp gochujang and 1 tsp miso paste. If you can find it, use 2 tbsp instead.
- Rock Shrimp → You can use regular shrimp in place of this if you can’t find it. The rock shrimp have an almost lobster like taste to them so the taste won’t be exactly the same but it’ll still be a great recipe.
The Perfect Pairings
I love to pair my seafood with a Cucumbertini. It’s refreshing and light and always pairs well. Start out with my Nubo Style Crispy Rice and Spicy Salmon. To serve alongside the Rock Shrimp Tempura recipe a nice Din Tai Fung Cucumber Salad is exactly what you need. Finish your night with gorgeous Dragon Fruit Ice Cream.
Rock Shrimp Tempura: Questions Answered
The batter is best made right before using. If it sits too long the cold temperature and light texture that gives it the signature crispiness is lost.
With the gochujang and miso paste it’s more of a savory heat than a fiery one. If you want less heat, just double the miso and skip the gochujang.
Sure! The sauce and yuzu dressing can be made a day ahead and stored in an airtight container in the fridge. You can wash and dry and chop the greens.
Rock Shrimp Tempura (Nobu Style)
Equipment
- 2 large bowls
- Large Pot
- cooling rack
- small bowl
Ingredients
Sauce
- 1 large egg yolk
- 1½ tsp rice vinegar
- ¼ tsp white pepper
- ⅓ cup grapeseed oil, + more for frying
- 1 tbsp gochujang, if you can find toban djan, use that a omit the gochujang and miso paste
- 1 tsp miso paste
- 1 tsp yuzu, or lemon
- Salt, to taste
Batter:
- 1 cup all purpose flour
- ½ tsp garlic powder
- ¼ tsp garlic salt
- ¼ tsp white pepper
- 1 ¾ cup iced water, with 1-2 melty ice cubes
- 1 egg yolk
- 1½ tbsp grapeseed oil
- 1 lb rock shrimp
Yuzu Dressing
- yuzu, measure with you heart
- salt, measure with you heart
- agave syrup, measure with you heart
- lemon, measure with you heart
- grapeseed oil, measure with you heart
Garnishes
- mixed greens
- chives, chopped, for topping
Instructions
- Sauce: To a bowl together the egg yolk, rice vinegar and white pepper. Slowly drizzle in the grapeseed oil and emulsify into a creamy and mayo like texture. Whisk in gochujang, miso, yuzu (or lemon) and salt to taste. Set aside to let the flavors develop.
- Batter: In a separate bowl combine flour, garlic powder, salt, and white pepper. Add iced water (with 1-2 slightly melted ice cubes still in it), egg yolk and grapeseed oil. Mix until combined – do not over mix.
- Heat your oil to 350℉-360°F.
- Dry your rock shrimp and coat them in the batter. When the oil is ready, drop them individually into the oil. You will have to cook them in batches. Fry until lightly golden. It takes about 5-6 minutes. Let them sit over a cooling rack.
- In a small bowl, mix together the yuzu dressing ingredients, taste and adjust. There are no strict measurements with this one, measure with your heart 😉 Dress your mixed greens with the finished product.
- Toss the shrimp in the sauce. Place on top of your dressed lettuce, top with chives and that is it! Enjoy.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
