favorite
print
like
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 12 King Prawns, deveined, shelled except for tail
  • Vegetable oil for deep frying
  • 1 Large Egg
  • 200 ml Iced Water
  • 150 g Plain flour
  • 1 tbsp Cornflour
  • 2 tbsps Linghams Garlic Chilli Sauce (more if you like it spicy!)
  • 5 tbsps Japanese Kewpie Mayonnaise
  • GARNISH: Garlic chives
Rock Shrimp Tempura Rock Shrimp Tempura
Rock Shrimp Tempura
With Garlic Chilli Mayo

SHRIMPLY IRRESISTIBLE!!!... Always a fav dish to order if we are lucky enough to get a date night out at Nobu or Roka London so here is my recreation of their legendary Rock Shrimp Tempura.  The satisfaction you get when those beautiful babies are fried to golden crisp perfection... mixed with creamy spicy mayo... Oh my Gawwwwwdddd.... I couldn’t stop eating them!!!


This batter is so beautifully light so the prawns are not crazy heavy... the chilli mayo is revolutionary made with Linghams Chilli Garlic Sauce @linghamsuk as you get the perfect chilli spice and the hint of garlic too. The Japanese mayonnaise I use is Kewpie brand @kewpieusa, available on Amazon and in Oriental supermarkets.  I find it creamier than normal mayonnaise as it is made with only egg yolks and not full eggs, another fab pantry ingredient I use in sushi all the time.


METHOD

  1. Mix together the mayonnaise and Linghams garlic chilli sauce, taste and adjust chilli according to preference, I like it spicy!! 🌶 Set sauce aside
  2. In a wok start to heat up about 5cm of oil to 180°C
  3. While the oil is heating sift the flour into a large bowl
  4. In another bowl add the egg into the cold water and whisk vigorously, if it starts foaming a little discard the foam
  5. Slowly pour the whisked egg into the flour and mix however do not over mix, it is ok to have the batter slightly lumpy.  It is important that the batter stays cold, if you feel the temperature is dropping then you can keep the bowl on top of a larger bowl of ice
  6. Dust the cornflour over the prawns
  7. Then coat the prawns in the tempura batter and deep fry them in batches until crisp and golden, about 2-3 minutes
  8. Transfer to a wire rack to drain
  9. Once oil has drained carefully mix crispy prawns with the chilli mayonnaise
  10. Arrange in a serving dish and garnish with garlic chives
Rock Shrimp Tempura Rock Shrimp Tempura
Rock Shrimp Tempura
With Garlic Chilli Mayo

SHRIMPLY IRRESISTIBLE!!!... Always a fav dish to order if we are lucky enough to get a date night out at Nobu or Roka London so here is my recreation of their legendary Rock Shrimp Tempura.  The satisfaction you get when those beautiful babies are fried to golden crisp perfection... mixed with creamy spicy mayo... Oh my Gawwwwwdddd.... I couldn’t stop eating them!!!


This batter is so beautifully light so the prawns are not crazy heavy... the chilli mayo is revolutionary made with Linghams Chilli Garlic Sauce @linghamsuk as you get the perfect chilli spice and the hint of garlic too. The Japanese mayonnaise I use is Kewpie brand @kewpieusa, available on Amazon and in Oriental supermarkets.  I find it creamier than normal mayonnaise as it is made with only egg yolks and not full eggs, another fab pantry ingredient I use in sushi all the time.

favorite
print
like
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 12 King Prawns, deveined, shelled except for tail
  • Vegetable oil for deep frying
  • 1 Large Egg
  • 200 ml Iced Water
  • 150 g Plain flour
  • 1 tbsp Cornflour
  • 2 tbsps Linghams Garlic Chilli Sauce (more if you like it spicy!)
  • 5 tbsps Japanese Kewpie Mayonnaise
  • GARNISH: Garlic chives

METHOD

  1. Mix together the mayonnaise and Linghams garlic chilli sauce, taste and adjust chilli according to preference, I like it spicy!! 🌶 Set sauce aside
  2. In a wok start to heat up about 5cm of oil to 180°C
  3. While the oil is heating sift the flour into a large bowl
  4. In another bowl add the egg into the cold water and whisk vigorously, if it starts foaming a little discard the foam
  5. Slowly pour the whisked egg into the flour and mix however do not over mix, it is ok to have the batter slightly lumpy.  It is important that the batter stays cold, if you feel the temperature is dropping then you can keep the bowl on top of a larger bowl of ice
  6. Dust the cornflour over the prawns
  7. Then coat the prawns in the tempura batter and deep fry them in batches until crisp and golden, about 2-3 minutes
  8. Transfer to a wire rack to drain
  9. Once oil has drained carefully mix crispy prawns with the chilli mayonnaise
  10. Arrange in a serving dish and garnish with garlic chives