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I have never had any counter space until my move to Philadelphia. I recently got married and love to cook and entertain. The combination of a bridal shower and counter space to house my kitchen aid, deep fryer, panini press, professional meat slicer, cookie trays, countless serving platters, whipped cream frother, blender, pasta machine and cuisinart made me almost as happy and giddy as the marriage itself.As a result, I want to give back and unleash my recipes using my fave gadgets on the blogging world. First up, tempura rock shrimp with spicy sauce. I first tried this at Nobu a while ago and have since had it at both Pod and Morimoto many times. It can be made in a deep fry pan if a fryer is unavailable. But if the counter space is available, I highly recommend the latter.
Ingredients:
- 1/2 lb Frozen Rock Shrimp (can be found at Trader Joe's)
- 1 Package Tempura Batter
- 3 Cups Canola Oil for frying
- 3 Cups Peanut Oil for frying
- 3 Tbsp. Mayo – the full fat kind – please, we're frying, people
- 1 Tbsp. Siracha or Sambal Olek (either can be found a Whole Foods or Chinatown)
Defrost rock shrimp
Mix oils pour into fryer and heat
Meanwhile in a medium bowl, whisk water and tempura batter according to instructions on the box
Dip each shrimp into the batter and slowly put shrimp into fryer in batches (too many will leave you with a gummy mess)
Skim each golden, fried piece out to drain on paper towels
Repeat process until finished
In a small bowl, whisk together mayo and siracha or sambal olek
Place fried shrimp and sauce into a heated, non-stick pan
Cook over medium heat until each fried shrimp is evenly coated with sauce
Serve warm and with lots and lots of sake
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