Rock Shrimp And Asparagus Tempura Recipes

ROCK SHRIMP TEMPURA (PAN-FRIED)

Steps:

• Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
• Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
• Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
• Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
• Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

ROCK SHRIMP AND ASPARAGUS TEMPURA

Steps:

• In a large bowl, whisk together the salt, egg and ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus. Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu.

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
• Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
• Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

ASPARAGUS TEMPURA

Steps:

• Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
• Stir tempura mix and water together to make a loose batter.
• Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
• Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

TEMPURA SHRIMP AND VEGETABLES

Steps:

• Make dipping sauce
• In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
• Make tempura
• Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
• Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
• In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
• In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
• Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
• To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
• Serve tempura immediately with dipping sauce.

TEMPURA BATTER FOR FISH AND VEGETABLES

Steps:

• Stir together flour, cornstarch and salt.
• Make a well in the center.
• Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
• Add all at once to dry ingredients.
• Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
• Fold in beaten egg whites.
• Use batter immediately.
• Heat oil or shortening to 400°F.
• Add 1 teaspoon salt.
• Dip fish, shrimp or vegetables into batter, swirling to coat.
• Fry a few pieces at a time 2 to 3 minutes or until golden brown.
• Drain on paper towels.
• Note: Make sure your vegetables are very very dry so the batter will stick better.

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Refrigerate a large bowl until chilled, about 15 minutes.
• For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish.
• For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.
• Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok.
• For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes.
• Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It's important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed.
• Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.)
• Heat the mixture over medium heat until the water comes to a near boil but doesn't actually boil, about 5 minutes. Discard the kombu.
• Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
• Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter.
• Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days.

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.
• Bring the rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
• Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

ASPARAGUS TEMPURA

Steps:

• In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
• In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
• Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
• Whisk in the seltzer until smooth.
• Add the asparagus to the batter and turn to coat with a pair of tongs.
• Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
• Drain on paper towels.
• Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
• Serve hot with the dipping sauce.