Nobu Shrimp Tempura With Creamy Spicy Sauce Recipes

BUFFALO SHRIMP TEMPURA

Steps:

• Put a medium bowl in the freezer. Put a wire rack on top of a rimmed baking sheet and set near the stovetop where you will be frying.
• For the blue cheese dressing: Whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Refrigerate until ready to serve.
• For the butter-hot sauce: Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter melts, 1 to 2 minutes. Stir to combine and set aside.
• Meanwhile, for the shrimp tempura: Pat the shrimp completely dry with paper towels. Cut small 1/4-inch diagonal slits on the underside of a shrimp, then flatten to make it lie straight. Thread a skewer through the length of the shrimp. Repeat with the remaining shrimp. Refrigerate to chill the shrimp for at least 10 minutes before frying.
• Fill a large heavy-bottom pot with 2 inches of oil, attach a deep- fry thermometer and heat the oil to 375 degrees F.
• Right before you are ready to start frying, whisk together the seltzer and egg yolk in the cold medium bowl from the freezer. Add 1/4 cup ice. Add the flour and whisk gently 9 to 10 times then put the whisk down! You want the batter to be clumpy to help add extra crispiness to your shrimp (see Cook's Note).
• Dip batches of the shrimp into the batter while holding the end of the skewer. Coat completely, letting any excess drip back into the bowl. Slowly lower the shrimp into the hot oil using tongs. Fry until puffed and golden, 2 to 3 minutes. Remove with a slotted spoon, transfer to the rack on the baking sheet and sprinkle lightly with salt while still hot. Be sure to bring the oil back up to 375 degrees F between batches.
• Serve with the blue cheese dressing, butter-hot sauce, carrot and celery sticks.

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.

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.