Rock Shrimp Tempura Recipe

Prep shrimp

If the rock shrimp are frozen, thaw completely in cold water and pat very dry with paper towels. Remove any shell left on tails if desired. Toss shrimp with sea salt and freshly ground black pepper, then lightly dust with cornstarch—this helps the batter cling and creates an extra-crisp finish.

Prep equipment

Set a wire rack over a rimmed baking sheet to drain fried shrimp. Have a slotted spoon or spider, a thermometer, and several plates lined with paper towels ready. Keep the batter bowl and cold sparkling water in the fridge until ready to use if possible.

In a small bowl combine mayonnaise, sriracha, rice vinegar, honey and sesame oil. Taste and adjust heat or sweetness. Stir in thinly sliced scallion and sprinkle toasted sesame seeds on top. Cover and refrigerate until serving.

Make batter

Beat the egg lightly in a medium bowl. Add the ice-cold sparkling water to the egg. Sift together the all-purpose flour, rice flour (or cornstarch) and 1 tsp kosher salt into a separate bowl. Immediately fold the dry flour mixture into the egg-water mixture with a few quick stirs—do not overmix; a few lumps are fine. Keep the batter cold (set the bowl in a larger bowl filled with ice, or refrigerate briefly) until ready to fry.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or Dutch oven to a depth of about 2 inches (roughly 1–1.5 cups depending on pot size). Heat the oil to 350–360°F (175–182°C). If you don’t have a thermometer, test with a small drop of batter—if it sizzles and rises immediately without burning, oil is ready.

Fry shrimp

Working in small batches to avoid crowding, coat each cornstarch-dusted rock shrimp in the tempura batter by dipping and letting excess drip off. Gently lower shrimp into the hot oil with a slotted spoon or spider. Fry until the batter is crisp and pale golden, about 1.5–2.5 minutes depending on shrimp size. Turn as needed for even color. Remove to the wire rack to drain. Keep cooked shrimp warm in a 200°F (95°C) oven on a tray if frying in multiple batches.

Between batches, monitor oil temperature and allow it to return to 350–360°F before adding more shrimp. Dispose of any excess crumb bits by straining oil if reusing; otherwise turn off heat when finished.

Arrange a bed of microgreens or shredded cabbage on a serving platter. Pile the hot rock shrimp tempura on top. Garnish with thinly sliced scallions from the sauce, a sprinkle of toasted sesame seeds if desired, and lemon wedges on the side.

Serve immediately with chilled spicy mayo for dipping. Squeeze fresh lemon over the shrimp just before eating for brightness.