Nobu Shrimp Tempura With Creamy Spicy Sauce Recipes

NOBU'S TEMPURA

Steps:

• Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
• In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
• Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
• Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
• In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
• Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.

NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE

Steps:

• Creamy Spicy Sauce Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning. Tempura Batter Lightly whisk together all ingredients to make the batter. Shrimp Tempura Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.