Rock Shrimp Tempura Recipe
Rock Shrimp Kewpie Mayo | Chili Garlic Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Rock Shrimp Tempura
For the Kewpie Mayo
For the Chili Garlic Sauce
Method
Prepare the Rock Shrimp
- 1
In a large bowl, combine the rock shrimp and salt. Mix well and set aside for 10 minutes to allow the shrimp to absorb the salt.
- 2
In a separate bowl, whisk together the flour, cornstarch, and baking powder.
- 3
Gradually add the ice water to the flour mixture, stirring gently until just combined. The batter should be lumpy; do not overmix.
Fry the Shrimp
- 4
In a deep frying pan or a heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dip each rock shrimp into the batter, allowing excess to drip off. Carefully place them into the hot oil, being cautious not to overcrowd the pan.
- 6
Fry the shrimp for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.
Make the Kewpie Mayo
- 7
In a small bowl, combine the Kewpie mayonnaise, lemon juice, and soy sauce. Mix well until smooth and creamy.
Make the Chili Garlic Sauce
- 8
In another small bowl, mix together the chili paste, minced garlic, and sesame oil until well combined.
Serve
- 9
Arrange the crispy rock shrimp on a serving platter and serve with Kewpie mayo and chili garlic sauce on the side for dipping.
