Recipe from Nobu West by Nobu Matsuhisa
Mediterranean Shrimp Tempura with Jalapeño Ponzu
One of the most popular dishes at all of our restaurants is the Rock Shrimp Tempura. Here, we have used the same technique with Mediterranean red shrimp (crevettes rouges, gamberi rossi), which are large and wonderfully flavored, almost like lobster. They are enlivened by a spicy jalapeño-flavored ponzu.
Servings: Serves 2
Ingredients
Yuzu Dressing
- 1/2 cup and 1 Tbsp. yuzu juice
- 2 Tbsp. soy sauce
- 1/3 tsp. freshly ground black pepper
- 1/2 tsp. finely chopped garlic
- 6 Tbsp. grapeseed oil
Jalapeño Dressing
- 2 tsp. chopped jalapeño chili
- 1 tsp. sea salt
- 1 tsp. chopped garlic
- 6 1/2 Tbsp. rice vinegar
- 1/2 cup grapeseed oil
Ponzu
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup fresh lemon juice
- 3/4 inch square piece konbu
Jalapeño Ponzu
- 6 1/2 Tbsp. Jalapeño Dressing
- 6 1/2 Tbsp. Ponzu
Shrimp
- 12 fresh Mediterranean red shrimp (see note in cooking instructions)
- Vegetable oil , for deep-frying
- Handful of assorted salad leaves
- Small quantity of Yuzu Dressing
- 1/4 cup Jalapeño Ponzu
- Snipped fresh chives , for garnish
Tempura Batter
- 7 ounces ice-cold water
- 1 egg yolk
- 2/3 cup all-purpose flour
Directions
To make yuzu dressing: Make the dressing by mixing all the ingredients together.
To make jalapeño dressing: In a food processor, process the jalapeño, salt, garlic, and vinegar until well mixed and the chili is finely chopped. Slowly add the grapeseed oil and process until well blended.
To make ponzu: Mix the ingredients together in a bowl and leave overnight to infuse. After letting it sit overnight, remove the konbu before use.
To make jalapeño ponzu: In a bowl, mix the two ingredients together well. .
To make shrimp and tempura batter: Prepare the shrimp by removing the heads from the bodies and peeling the shell from the tails. Cut a small incision along the back of each and remove the dark vein or intestinal tract. Rinse under cold running water and drain.
Heat a medium to large pan of oil (3 to 4 inches deep) at 350°.
To make the tempura batter, mix the ice-cold water and the egg yolk in a mixing bowl, using a pair of chopsticks. Then add the flour, a little at a time, mixing it in with the chopsticks until it is all incorporated. Don't overwork it, or the batter will become heavy–aim for a loose batter that still has a few little lumps of unmixed flour.
In a large bowl, dress the salad leaves with a little of the dressing, then place in a large serving dish. Put the ponzu in a small dipping cup.
One at a time, dip the shrimp into the cold tempura batter, then let any excess batter run off. Gently place each piece of shrimp in the hot oil and fry for 1 to 2 minutes, until lightly colored and crisp. Transfer with a slotted spoon to paper towels to drain.
Once all the shrimp are cooked, place them on the salad leaves and sprinkle with snipped chives. Serve with the dipping cup of ponzu.
Notes: Using chopsticks will prevent the batter from becoming overworked; a loose batter that still has lumps of unmixed flour helps make a lighter, crisper batter. Ensure the water is very cold and prepare the batter just before cooking as this will also help to make the finished results crisp.
If you can't find Mediterranean red shrimp, use tiger or Dublin Bay prawns. For the salad, you can use any mixture of greens you prefer, but be sure you dress the salad only just before frying the shrimp.
To make jalapeño dressing: In a food processor, process the jalapeño, salt, garlic, and vinegar until well mixed and the chili is finely chopped. Slowly add the grapeseed oil and process until well blended.
To make ponzu: Mix the ingredients together in a bowl and leave overnight to infuse. After letting it sit overnight, remove the konbu before use.
To make jalapeño ponzu: In a bowl, mix the two ingredients together well. .
To make shrimp and tempura batter: Prepare the shrimp by removing the heads from the bodies and peeling the shell from the tails. Cut a small incision along the back of each and remove the dark vein or intestinal tract. Rinse under cold running water and drain.
Heat a medium to large pan of oil (3 to 4 inches deep) at 350°.
To make the tempura batter, mix the ice-cold water and the egg yolk in a mixing bowl, using a pair of chopsticks. Then add the flour, a little at a time, mixing it in with the chopsticks until it is all incorporated. Don't overwork it, or the batter will become heavy–aim for a loose batter that still has a few little lumps of unmixed flour.
In a large bowl, dress the salad leaves with a little of the dressing, then place in a large serving dish. Put the ponzu in a small dipping cup.
One at a time, dip the shrimp into the cold tempura batter, then let any excess batter run off. Gently place each piece of shrimp in the hot oil and fry for 1 to 2 minutes, until lightly colored and crisp. Transfer with a slotted spoon to paper towels to drain.
Once all the shrimp are cooked, place them on the salad leaves and sprinkle with snipped chives. Serve with the dipping cup of ponzu.
Notes: Using chopsticks will prevent the batter from becoming overworked; a loose batter that still has lumps of unmixed flour helps make a lighter, crisper batter. Ensure the water is very cold and prepare the batter just before cooking as this will also help to make the finished results crisp.
If you can't find Mediterranean red shrimp, use tiger or Dublin Bay prawns. For the salad, you can use any mixture of greens you prefer, but be sure you dress the salad only just before frying the shrimp.
