Rock Shrimp Tempura Recipe

Prepare shrimp

Pat the prawns dry with paper towels. Make 3 shallow diagonal cuts along the underside of each prawn (not through the shell) to prevent curling, then gently press to straighten them. Lightly season with 1/4 tsp salt and 1/4 tsp black pepper; set aside chilled.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, cornstarch, rice flour, and baking powder until evenly combined.

Make cold batter

In a separate bowl combine the lightly beaten egg and the cold sparkling water. Add three small ice cubes to keep the mixture very cold. Pour the wet mixture into the dry ingredients and stir once or twice with chopsticks or a fork — do not overmix; small lumps are fine. The batter should be thin but slightly viscous; if too thick, add up to 2 Tbs more sparkling water.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 2–3 inches (enough for shallow-deep frying). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Coat and fry

Working in small batches (3–4 prawns), dust each prawn lightly with 1 tbs of extra cornstarch or flour (this helps the batter cling). Dip prawns into the batter, letting excess drip off, then gently lower into the hot oil. Fry until golden and crisp, about 2–3 minutes, turning once. Avoid overcrowding. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried prawns warm in a 200°F (95°C) oven while finishing remaining batches.

While prawns fry, whisk together the sweet chili sauce, rice vinegar, soy sauce, lime juice, and grated ginger in a small bowl. Taste and adjust acidity with more lime or vinegar if desired. Transfer to a small serving bowl.

In a medium bowl combine the mixed salad greens, thinly sliced red cabbage, julienned carrot, cucumber ribbons, and cilantro leaves.

In a small cup whisk together the sesame oil, soy sauce (for dressing), and rice vinegar (for dressing). Drizzle over the salad and toss gently to coat. Sprinkle toasted sesame seeds over the salad and arrange on the serving plate as a bed for the tempura prawns. Place lime wedges alongside.

Taste a piece of shrimp and, if needed, sprinkle a light pinch of the fine sea salt and white pepper over the batch in the oven or immediately after frying (salting while hot helps it adhere).

Arrange 4–6 prawns per plate on the salad bed. Serve with the sweet chili dipping sauce on the side and lime wedges for squeezing. Provide napkins; enjoy immediately while hot and crispy.