Rock Tempura Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. Make shallow cuts along the underside (belly) where the curve is to help straighten them, then gently press to lay flat. Leave tails on for presentation.

Place shrimp in a bowl and season with kosher salt and black pepper. Add egg white and rice vinegar; toss gently to coat. Refrigerate while you prepare the batter, 10–15 minutes. The egg white helps the batter adhere and gives lift.

Chill a medium mixing bowl and the sparkling water (or water + club soda) thoroughly — batter must be very cold. Have ice cubes nearby to keep the bowl cold while mixing.

Sift cake flour, cornstarch, icing sugar, and baking powder into the chilled bowl. Make a well in the center.

Pour 3 quarter-cups (3 x 1/4 cup = 3/4 cup) of ice-cold sparkling water (or 1/2 cup cold water + 1/4 cup cold club soda/beer) into the well. Add a couple of ice cubes to the bowl to keep temperature low. Using a fork or chopsticks, gently combine the dry and wet ingredients with quick strokes; leave lumps — do not overmix. The batter should be slightly runny but cling to the shrimp. If too thick, add up to 2 tablespoons more cold water.

Keep the batter bowl over a bed of ice or add an ice pack under the bowl to maintain coldness until ready to use.

Combine panko, tempura flour, crushed tapioca pearls or crushed rice crackers (if using), crushed cornflakes (if using), salt, and white pepper or cayenne in a shallow bowl or plate. Toss to mix evenly. The mixture should be chunky to create the 'rock' texture.

Prepare a dredging station: one tray for battered shrimp, one for the crunchy coating, and a rack lined with paper towels for draining.

Heat 3 to 4 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise slowly without burning.

Working in small batches (4–6 shrimp), remove battered shrimp from the marinade bowl. Hold by the tail and dip each shrimp into the cold tempura batter, letting excess drip back into the bowl. Immediately press the battered shrimp into the crunchy coating, pressing lightly so clusters adhere, then shake off loose bits.

Carefully lower shrimp into the hot oil, tail up if possible to help presentation. Do not overcrowd the pot; fry in batches to maintain oil temperature. Fry until golden and crisp, about 2 to 3 minutes per side (total 3–4 minutes), turning once if necessary. Internal shrimp should be opaque and firm.

Use a slotted spoon or spider to remove shrimp and transfer to a wire rack set over a sheet pan (or paper towels) to drain. Keep finished shrimp warm in a 200°F (95°C) oven on the wire rack while you fry remaining batches.

If any coating falls off into the oil, skim periodically to prevent burning and maintain oil quality.

While frying (or ahead of time), whisk together mayonnaise, sweet chili sauce, lime juice, minced garlic, sesame oil, and salt in a small bowl until smooth. Taste and adjust seasoning, adding more lime for brightness or more chili for heat.

Arrange fried Rock Tempura Shrimp on a platter, garnish with chopped chives or green onions and lemon wedges. Serve immediately with the sweet chili aioli for dipping.