Rock Shrimp Tempura Recipe

Prepare shrimp

Pat the baby rock shrimp dry with paper towels. If any are very large, halve them so pieces are roughly uniform in size. Place shrimp in a bowl and lightly season with 1/4 tsp fine sea salt and a pinch of pepper; toss and set aside.

Heat oil

Pour neutral oil into a deep heavy-bottomed pot or a deep fryer to a depth of about 3 inches (roughly 4–6 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature; adjust heat as needed during frying.

Make tempura batter

In a bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 2 tbs rice flour (if using), 1 tsp baking powder and 1 tsp fine sea salt. In a separate chilled bowl, whisk 1 large egg briefly then add 3 cups ice-cold sparkling water. Pour the wet mixture into the dry ingredients and stir very gently with chopsticks or a fork. Do not overmix; batter should be lumpy and slightly runny. Keep the batter cold by placing the bowl over ice if your kitchen is warm.

Coat shrimp and fry

Working in small batches (about 1/4–1/3 lb shrimp per batch) to avoid cooling the oil, toss the shrimp lightly in 3 tbs flour (reserved) or a dusting of cornstarch to help the batter adhere. Dunk the shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry, stirring gently to prevent sticking, until golden and crisp, about 90–120 seconds depending on size. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. Keep cooked shrimp warm in a 200°F (95°C) oven while you finish remaining batches. Maintain oil temperature between 330–360°F (165–182°C).

Finish

After all batches are fried, give a quick second fry for 20–30 seconds for extra crispness if desired. Sprinkle fried shrimp lightly with flaky sea salt.

Combine 1/2 cup mayonnaise, 2 tsp yuzu juice, 1 tsp fresh lime juice, 1 tsp sriracha, 1/4 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp honey (if using) and 1/4 tsp fine sea salt in a small bowl. Whisk until smooth and taste; adjust heat (add more sriracha) or acidity (add more yuzu or lime) to preference. Chill at least 10 minutes to allow flavors to meld. Keep refrigerated until ready to serve.

Place a portion of warm rock shrimp on a serving plate or in a shallow bowl. Drizzle or dollop spicy yuzu aioli over the shrimp or serve aioli on the side for dipping. Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds and a light dusting of flaky sea salt. Serve with lemon or lime wedges for an optional citrus squeeze.

Serve immediately so the tempura remains crisp. Leftover shrimp will lose crispness; reheat in a 375°F (190°C) oven for 5–7 minutes to regain some crunch but best eaten fresh.