Rock Shrimp Tempura (Pan-Fried)

Rock Shrimp Tempura (Pan-Fried)
  • Dipping Sauce:
  • 1 egg yolk
  • 2 teaspoons chili-garlic sauce
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sea salt
  • 2 dashes ground black pepper
  • 3 tablespoons olive oil
  • Tempura Batter:
  • 3/4 cup ice water
  • 3/4 cup all-purpose flour
  • 1 egg yolk
  • 2 tablespoons olive oil, or as needed
  • 1 pound rock shrimp, peeled and deveined


  1. 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.
  2. Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
  3. 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.
  4. Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

05/08/2018
Rock Shrimp Tempura (Pan-Fried), recipe PT15M PT1H 5 455 calories

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