Name: Hunan Fusions Rock Shrimp Tempura Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb rock shrimp (peeled, tail-on if available); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 6 cups neutral oil for frying (vegetable, canola, or peanut); 3 tbs all-purpose flour; 3 tbs cornstarch; 3 /4 cup ice-cold sparkling water; 1 each large egg (lightly beaten); 1 tsp baking powder; 4 cubes ice (to keep batter cold); 1 cup Japanese mayonnaise (or regular mayo); 2 tbs Korean gochujang or Sriracha (adjust heat to taste); 1 tbs sweet chili sauce; 1 tsp honey; 1 tsp rice vinegar; 1 tsp fresh lime juice; 1 tsp sesame oil; 1 tsp garlic powder; 1 tsp toasted sesame seeds (optional); 1 cup panko breadcrumbs (lightly crushed) or additional cornstarch; 2 tbsp thinly sliced scallions (green parts); 1 cup microgreens or shredded lettuce (for serving, optional); 2 each lime wedges (for serving)

Method

Rock Shrimp

Pat rock shrimp dry with paper towels. Season lightly with kosher salt and freshly ground black pepper and set aside on a tray while you prepare batter and sauce.

Tempura Batter & Frying

Prepare batter

In a medium bowl combine 3 tablespoons all-purpose flour, 3 tablespoons cornstarch and 1 teaspoon baking powder. In a separate chilled bowl whisk the lightly beaten egg with 3/4 cup ice-cold sparkling water. Add a few ice cubes to keep the bowl cold if needed. Pour the wet into the dry and mix very gently with chopsticks or a fork—do not overmix; lumps are fine. Keep the batter chilled in a bowl set over ice.

Heat oil

Pour about 4–6 cups neutral oil into a deep pot or Dutch oven to reach 2–3 inches deep. Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter—it should sizzle and rise steadily.

Coat shrimp

Lightly toss each seasoned shrimp in a shallow bowl of panko crumbs or additional cornstarch to create a dry coating—this helps batter adhere. Shake off excess. Working in small batches, dip shrimp into the chilled tempura batter, letting excess drip off slightly.

Fry

Carefully lower battered shrimp into the hot oil (do not overcrowd). Fry in batches for about 2–3 minutes, turning once, until golden and crisp and shrimp are cooked through. Maintain oil temperature between 330–360°F. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.

If you want an extra-crisp finish, after draining for 30–60 seconds return shrimp to oil for 15–20 seconds to crisp further, then drain again.

Spicy Creamy Sauce

While shrimp are frying, make the sauce. In a bowl whisk together 1 cup Japanese mayonnaise, 2 tablespoons gochujang or Sriracha, 1 tablespoon sweet chili sauce, 1 teaspoon honey, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1 teaspoon sesame oil and 1 teaspoon garlic powder until smooth and glossy. Taste and adjust heat or sweetness. If too thick, thin with 1–2 teaspoons water to reach a saucy consistency.

Reserve about 1/4 to 1/3 cup of sauce for drizzling. Toss the remaining sauce with the warm fried shrimp quickly in a large bowl so the shrimp become coated but remain crispy. Work in small portions so shrimp are evenly coated and not soggy.

Plating & Garnish

Arrange a bed of microgreens or shredded lettuce on a serving platter (optional). Place coated rock shrimp on top.

Drizzle the reserved sauce over the shrimp, sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lime wedges on the side for squeezing.

Provide extra sauce on the side for dipping if desired.